You can try this with roasted butternut squash instead of pumpkin. Sunflower butter will also work in place of tahini (though tahini is probably easier to find in most stores). Three cups of beans will be about 1-1/2 regular-sized (19 oz / 540 ml) cans. You can store leftover beans in the fridge. Add them to salads or mix them in with other dishes for extra nutrition. They have a mild flavor and a smooth texture so they won't be overwhelming. You can also just mash them and spread on toast with some avocado, lime juice and salt and pepper. If you can't find cannellini beans, you can substitute cooked navy beans.
Servings: 4cups / 1 liter
Author: Mary Gillespie
1teaspoon/ 5 ml salt
3cups/ 750 ml cooked cannellini beans
1cup/ 250 ml pumpkin puree
1/3cup/ 80 ml tahini
1/3cup/ 80 ml lemon juice
2tablespoons/ 30 ml orange juice
2tablespoons/ 30 ml olive oil
Pumpkin seeds for garnishoptional
To make in a food processor:
Whiz garlic and salt in food processor until garlic is minced. Add beans and process until beans are broken up.
Add pumpkin and process until beans and pumpkin are mixed. Stop and scrape down sides of the food processor bowl as needed.
Add tahini, lemon juice and orange juice and process until the mixture is smooth. With motor running, add oil and pepper. Process until mixed.
Scrape hummus into serving bowl and sprinkle with pumpkin seeds (if using). If possible, let hummus sit for 30 minutes before serving. Store unused hummus in fridge for up to 4 days.
To make without a food processor:
Mince garlic and sprinkle with salt. Mash minced garlic and salt with the flat edge of a knife, pressing down and smearing the minced garlic until it becomes a paste.
Place beans in a sieve or strainer. Place sieve over a mixing bowl, Mash beans and force through strainer with spoon. Add garlic and pumpkin and stir until completely combined.
Add tahini, lemon juice and orange juice and mix thoroughly. Drizzle oil over and sprinkle with pepper. Stir in oil until mixture is smooth.