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Fresh Pumpkin and Kale Hummus
[Vegan]

Author Bio

Sara is passionate about leading a healthy lifestyle and sharing her knowledge with others. She... Read More

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Recipe: Fresh Pumpkin and Kale Hummus

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Fresh Pumpkin and Kale Hummus [Vegan]

Hello fellow beings, fall is upon us and with wintertime brings fall spices, garden pumpkins, and cold noses...one of my favorite times of the year. Winter brings us local love of seasonal gourds and vegetables that I have been waiting for quite some time to get my hands on. Fresh... Read More

Ingredients You Need for Fresh Pumpkin and Kale Hummus [Vegan]

  • 1 cup cooked/drained garbanzo beans (*see note)
  • 1 cup pumpkin
  • 1 cup packed kale leaves
  • 4-5 fresh garlic cloves
  • juice squeezes of 1/2 lemon
  • 2-4 tbsp water from pot of boiled garbanzo beans
  • 2 tbsp tahini
  • 1-2 tbsp olive oil
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How to Prepare Fresh Pumpkin and Kale Hummus [Vegan]

  1. Place all ingredients (start off in small increments for the water) into a food processor and blend until all is smooth and combined. You may need to scrape down the sides periodically throughout the blending.
  2. Add more water as necessary to suit your texture preference.

Notes

I added extra water when I boiled my chickpeas (remember to try and soak 'em first for 12 hours!), so I saved/used the excess in the hummus. Plain water may alter the taste a bit but should work.

Nutritional Information

Total Calories: 753 | Total Carbs: 66 g | Total Fat: 48 g | Total Protein: 26 g | Total Sodium: 32 mg | Total Sugar: 14 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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