Southwestern Pumpkin Hummus
Make Southwestern pumpkin hummus with tahini, lime, cilantro, cumin, and chipotle. A savory, no-cook dip topped with pumpkin seeds for a flavorful fall snack.
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Cooking tools:
- Food processor
- Serving bowl
- Plastic wrap
- Refrigerator
Ingredients
- 8 cloves garlic
- 1/4 cup fresh cilantro
- 1/4 cup lime juice
- 1/4 cup tahini
- 2 tablespoons pumpkin oil (can use olive oil)
- 1 can (15-ounces) pumpkin
- 3 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon chipotle pepper (ground or flakes)
- pumpkin seeds, for garnish
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