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Harvest Pecan Pumpkin Hummus

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    (pictured with Cookie Dough Hummus, right)

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    Combining all the flavours of candied yams, this hummus is the quintessential balance of savoury and sweet.

    1/3 cup (80 mL) pecan halves, plus 1 Tbsp (15 mL) chopped pecans, for garnish2 garlic cloves, minced1 1/2 cups (350 mL) cooked chickpeas1/2 cup (125 mL) pumpkin purée (canned or fresh) or sweet potato purée1 Tbsp (15 mL) lemon juice1 Tbsp (15 mL) grainy mustard2 tsp (10 mL) maple syrup1/2 tsp (2 mL) sea salt1/2 tsp (2 mL) dried thyme1/2 tsp (2 mL) ground pepper1/4 tsp (1 mL) dried ginger or 1 tsp (5 mL) minced fresh ginger1/8 tsp (0.5 mL) ground nutmeg

    In food processor, pulse halved pecans and garlic until paste forms. Add remaining ingredients and purée until smooth, stopping to scrape down sides if necessary.

    Transfer to serving bowl and garnish with additional chopped pecans. Serve at room temperature with soft pita bread, crackers, or crudités, or use as a condiment on sandwiches, salads, or baguette.

    Hummus can be kept covered in refrigerator for up to 1 week.

    Serves 6.

    Each serving contains: 127 calories; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates (4 g sugars, 3 g fibre); 233 mg sodium

    source: "Heightened Hummus", alive #383, September 2014

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    Harvest Pecan Pumpkin Hummus

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