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Tuesday, December 30, 2014

Pumpkin Black Bean Hummus



Looking for a light New Year's Eve or New Year's Day snack to serve that will offset some of the heavier things that may have been on the table this past week? Try this dish!

I was looking for some healthy and filling options to add to my Christmas Eve menu, as this year we celebrated with appetizers and cocktails rather than a regular dinner. This hearty and tasty recipe was one of a few that I came up with! Stay tuned for one more recipe: a raw, vegan and gluten free dessert tomorrow!


--One can (drained) of your preferred brand of cooked black beans (or roughly just under two cups of cooked beans if you prefer to do it yourself). I used SimplyNature organic brand.

--One half of a can of your preferred cooked pumpkin puree (or around 1 cup of cooked pumpkin). I used Libby's!

--Tablespoon of extra virgin olive oil

--Cumin, salt and pepper to taste

--For anyone who likes a little heat, a dash of Sriracha or your favorite hot sauce or powdered spice


Creates about three cups of hummus and serves 4-6.

Combine all ingredients in your food processor and blend until somewhat smooth (I actually like my hummus a little on the chunky side!). This could also be done in a blender but you would end up needing a little extra liquid for blending, and your hummus would be thinner. With this recipe, you could easily hand mash the black beans and stir in your pumpkin puree, as black beans are quite soft! Your hummus would be a little on the chunkier side.

I served my hummus with carrot, broccoli and cucumber slices, as well as rice crackers. It was delicious and full of protein, fiber and antioxidants (plus the pumpkin gives it a nice vitamin A and C boost!).


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