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Pumpkin Hummus

From Our Kitchen


2 cups roasted pumpkin (or squash) puree
1 15 oz. can white beans, drained
1 carrot, diced
1 medium onion, diced
½ cup toasted pumpkin seeds
¼ tsp. garam masala
3 Tbsp. olive oil
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. pomegranate syrup
salt and pepper


Saute the onion and the onion until tender and put aside. Put pumpkin seeds into a food processor and grind until minced. Add remaining ingredients (including onion and carrot) and puree until mixed evenly. Adjust seasoning with salt and pepper.

Serves 5 cups