Reprinted from The Blood Type Diet Website (www.dadamo.com)

Pumpkin hummus - no beans
Contributed by: Ginny WAdded: Nov 25, 2013 at 03:20 PM


Description:

This recipe is adapted from one I found on a calendar. I have put 'ranges' of quantities for the spices. Recommend you start out with the smaller amounts and add up to the larger amounts per your personal taste. Since it must be refrigerated for several hours it is a great make ahead dip for company!
  • The click-able ingredients list was not working when I posted this recipe

    Ingredients:
    • 1 1/2 tsp. Very finely chopped fresh garlic (or more if you love garlic)
    • 1 can (14-15 oz.) organic pumpkin puree
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup freshly squeezed lime juice
    • 1/4 - 1/3 cup tahini (sesame paste)
    • 2 Tbsp. extra virgin olive oil
    • 2 - 3 tsp. ground cumin
    • 1/2 - 1 tsp. sea salt
    • 1/4 - 1/2 tsp. chili powder
    • hot pepper to taste (can use hot hungarian paprika) - just a dash
    How to make it:
    1. In blender: Blend all of above to a smooth paste. Refrigerate 8 hours or more.
    2. If serving as a party dip, can garnish with chopped pumpkin seeds or chopped walnuts.