White Bean and Roasted Pumpkin Hummus

I’m not normally a huge hummus person because I struggle to digest cold/raw foods. As I’ve learned from my Ayurveda classes, I’m a Vata and already cold all of the time, and eating more cold food in the fall is causing a strain on my digestion, and I’m generally much happier with a giant bowl of soup. But every fall I get so excited about pumpkins, which are naturally so sweet and warming, and I find I can tolerate this fall take on this iconic vegan side! Just a hint of cinnamon brings out the flavor of the pumpkin, and most importantly, it’s orange so you can impress everyone at your Halloween party or Thanksgiving! This is how we made it:

White Bean and Roasted Pumpkin Hummus

Ingredients:

1 15 oz can of white beans

1 cup of roasted pumpkin (or canned pumpkin)

2 cloves garlic, minced

2 tbsp tahini

2 tbsp lemon juice

½ tsp coriander

½ tsp cumin

½ tsp salt

Pinch of pumpkin pie spice

Few grinds of black pepper

Directions:

Place all items in a food processor, and blend until smooth. Adjust the seasoning and serve with fresh cut veggies, on a sandwich, or with some gluten free crackers.

Loving our pumpkin hummus? Tag us in your photo on Instagram @notthatkindofveganofficial for a shoutout!