Pumpkin Spice Hummus

Pumpkin spice is my Franks Hot Sauce. Come fall, I put that sh*t on everything!

Pumpkin in its roasted, spice and butter forms offer robust flavor and character to the naturally smooth and creamy texture of hummus. Winter squashes have so many nutritional benefits making it worth five or ten minutes to prepare this delicious spread you can use in a variety of ways, all week long.

. Nutrition .

This gorgeous orange squash is in season from fall through winter. One cup of pumpkin provides over 200% of the recommended daily intake of vitamin A, which is important for vision health. It contains 3g of fiber and 50 calories per cup, which helps keep you fuller, for longer on very few calories. Pumpkin is also rich in beta-carotene, an antioxidant linked to reduced risk of cancer when consumed in its whole food form, not as a supplement. Best part is, specifically for post workout electrolyte replenishment, pumpkins are richer in potassium than bananas! This helps maintain proper muscle function and aid in recovery.

This fall flavored hummus is a perfect macronutrient blend because of the heart healthy fats from extra virgin olive oil {EVOO}, protein in garbanzo beans and carbs from the pumpkin or squash you choose. Refuel and recovery food at it’s finest!

Acorn squash is an alternative to pumpkin. You can also use it for Acorn Squash Bowls!

. Uses .

Hummus is easy to spread on sandwiches like this roasted vegetable baguette with pesto, mozzarella cheese and spinach. Try marinating chicken in pesto then grilling it for extra protein for a delicious post workout meal. You can also enjoy it as a snack with whole grain pita chips or crudités, which are sliced raw vegetables. Or fuel up for the day and enjoy it on toast with an egg for breakfast!

. Ingredients .

1c pumpkin, acorn or butternut squash

1c garbanzo beans, dried or canned

1c EVOO

1Tbsp pumpkin butter

½ tsp ground ginger

½ tsp dried oregano

½ tsp pumpkin spice

Try cooking beans from scratch! I love these organic garbanzo beans from Thrive Market.

. Directions .

First, bake squash: Preheat oven to 400 degrees. Wash outside of squash, and then cut in half, remove and discard seeds. Place on baking sheet scooped sides facing up. Bake for 20-25 minutes or until lightly golden brown. Once cool, scoop out 1c and pour into blender.
If boiling dried beans, prepare while squash is in oven. Follow the instructions on dried garbanzo bean bag. Once they are cooked, pour 1c into blender. If beans are canned, drain, then pour 1c into blender.
Add EVOO, pumpkin butter, ginger, oregano and pumpkin spice. Blend until smooth and creamy in texture.
Enjoy warm after prep, or cold once stored in fridge.