Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe - Vegan and Gluten-Free

Name: Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe - Vegan and Gluten-Free
Prep time: 10 min
Ingredients: 1 15.5 oz can chickpeas (or 1 1/2 cup cooked garbanzo beans); 1 14.5 oz can pumpkin puree (or substitute sweet potato or butternut squash); 1 teaspoon ancho chile powder (or another mild ground chili like guajillo); 1 teaspoon smoked paprika; 1 teaspoon chili powder blend (, the one use use to make chili stew with); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon jalepeno white balsamic (or substitute apple cider vinegar, or balsamic); 1/2 teaspoon salt (or to taste, or salt substitute)

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Prep Time: 10 minutes

Servings: 24

Author : Kathy Hester

ancho hummus chickpeas easy dip

Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe - Vegan and Gluten-Free

Ingredients

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1 15.5 oz can chickpeas (or 1 1/2 cup cooked garbanzo beans)1 14.5 oz can pumpkin puree (or substitute sweet potato or butternut squash)1 teaspoon ancho chile powder (or another mild ground chili like guajillo)1 teaspoon smoked paprika1 teaspoon chili powder blend (, the one use use to make chili stew with)1 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon jalepeno white balsamic (or substitute apple cider vinegar, or balsamic)1/2 teaspoon salt (or to taste, or salt substitute)

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Instructions

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Step 1

Puree the beans and pumpkin together in the bowl of your food processor until smooth.

Step 2

Add the seasonings and blend again until creamy.

Step 3

Leave out what you will eat now and store the rest in the fridge or freezer.

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