- 2 cups chopped raw pumpkin (230 g)
- 15 oz cooked or canned cannellini beans (425 g)
- 1 tbsp tahini
- 1 clove of garlic
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 3 tbsp extra virgin olive oil
- The juice of 2 lemons
- Sea salt to taste (optional)
- Combine all the ingredients in a blender or food processor until smooth.
- I garnished the hummus with some pine nuts and chopped fresh cilantro.