- 2 Cups Roasted Pumpkin
- 1 Can White Cannellini Beans 15 oz. rinsed, drained
- 2 Garlic Cloves-chopped
- 1/4 Cup Extra Virgin Olive Oil
- 1-2 Tbsp. Fresh Lime Juice
- To Taste Chipotle Puree, Salt, Black Pepper
To roast pumpkin, cut a pumpkin in quarters or eighths. Scoop out seeds. Place pumpkin on a cookie sheet, add a thin layer of water, cover with foil and bake in the oven for about 45 minutes or until tender. Let cool and scoop out the pumpkin. Reserve remaining for other uses.
To make the hummus, place the pumpkin, beans, garlic, olive oil, lime juice in a food processor. Puree until very smooth adding water as needed if necessary. Season to taste with the chipotle puree, salt, and black pepper.
Great served with vegetables and pita bread.
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