Pumpkin & White Bean Hummus

This tasty spread is savory with just a little sweet and goes great on crackers, pita chips, raw veggies, or inside wraps and pinwheels.

Author Tiffani Wells

1 15 oz can cannellini beans (white kidney beans), drained and rinsed or about 1 1/2 - 1 3/4 cup cooked
1/2 15 oz can pumpkin puree
1/4 cup olive oil
2 Tbsp tahini
2 tsp lemon juice
1/2 tsp minced garlic or 1 small clove
1/4 - 1/2 tsp allspice, to taste I use somewhere between the two measurements
1/4 tsp sea salt
1/4 tsp cumin

2 Tbsp Cashew Sour Cream for nut-free or to simplify, use a tofu based store-bought non-dairy sour cream, such as Tofutti
1 tsp water or non-dairy milk
1/2 tsp blue agave syrup

small handful pomegranate seeds
small handful toasted pepitas
pinch cinnamon, nutmeg, ground clove, or allspice I like to use Vietnamese cinnamon

crackers or pita chips (gluten-free if necessary)
raw veggies Raw zucchini is shown in the pictures, but this hummus has been enjoyed with an array of vegetables.
tortillas or wraps (gluten-free if necessary) for fall-flavored sandwiches or pinwheels

Place all hummus ingredients into a food processor and mix on high until smooth. Taste and add more allspice, if desired. If a thinner consistency is preferred, a little water can be added as well. Transfer the hummus into a small to medium sized serving bowl.
If using the Sweet Crema Topping, whisk together all ingredients until well combined and swirl on top of the hummus.
If desired, top the hummus with fresh pomegranate seeds, toasted pepitas, and a/or a pinch of your favorite fall spice.
Refrigerate the hummus until ready to serve. Enjoy with crackers, pita chips, raw veggies, or spread inside a tortilla or wrap for sandwiches and pinwheels.