Pumpkin Hummus

By: Ingrid Gangestad

  • Course: Appetizer

INGREDIENTS

  • 3 tablespoons butter
  • 1 can (15 ounces) pumpkin
  • 1 cup cooked garbanzo beans, from 15 ounce can
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika or sumac
  • chopped fresh parsley, if desired
  • pita wedges or fresh vegetables, such as carrots, celery sticks or bell pepper strips

DIRECTIONS

  1. Heat butter in small skillet over medium heat, stirring frequently, until butter is light brown, 5 to 6 minutes. Remove from heat; cool slightly.