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White Bean Pumpkin Hummus

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Total: 10 mins
  • 6 1x
  • Appetizer
  • Vegan, Middle Eastern

Servings 6 1x

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I’ve always made hummus with chickpeas, but the other day I used cannellini beans instead and also added pumpkin. It’s less thick, but SO GOOD!

Ingredients

  • 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)

Instructions

  1. Combine all the ingredients in a blender or food processor until smooth.
  2. I garnished the hummus with some pine nuts and chopped fresh cilantro.