Pumpkin Hummus Recipe
Serves: 2 servings
  • 1 small/medium organic pumpkin (approximately 8 inches in diameter)
  • 1 Tbsp sesame seeds
  • 1 Tbsp organic raw cashews
  • 1 tsp raw coconut oil
  • 1 tsp fresh basil, chopped
  • 1 Tbsp tempeh (optional)
  • 1 tsp mint, chopped
  • 1 tsp cilantro, chopped
  • 1 tsp green onion, chopped, plus some for serving
  • 1 Tbsp reduced sodium organic gluten-free tamari sauce
  • ΒΌ tsp Pink Himalayan Salt, plus additional to taste
  1. Peel and chop one small pumpkin into 1 to 2 inch sized chunks. Place in a steamer (I use a bamboo steamer, but any type of steamer should work) and cook until soft, approximately 25-30 minutes depending on the size of your pumpkin pieces. Once cooked, cool and refrigerate.
  2. In dry pan, toast sesame seeds stirring constantly until browned (approximately 3 minutes). Remove from pan. Add in coconut oil and cashews and stir until roasted (approximately 2 minutes). If you're including tempeh in your recipe, cook with the cashews. Remove and crush the sesame seeds, cashews, optional tempeh, and basil together; using a mortar and pestle.
  3. Add 1.5 cups of the cooled pumpkin, mint, cilantro, green onion, salt, and tamari sauce to the sesame seed/cashew mixture and continue mixing with the mortar and pestle, or blend in a Vitamix on medium speed until well combined. Season with sea salt to taste.
  4. Transfer to a serving dish. Sprinkle with sesame seeds and chopped green onion for presentation. Serves 1-2 people. Enjoy with veggies, rice crackers, in a wrap, or even by itself! Enjoy!
Make sure to take the time to cut and steam fresh pumpkin! If you use pre-cooked and pureed pumpkin, it just won't taste the same.

You'll likely have steamed pumpkin left over, save for a future recipe or double the servings!
Recipe by Ally Ramser at http://www.allyramser.com/pumpkin-hummus-recipe/