- 1 (15-oz.) can organic garbanzo beans (chickpeas), drained & rinsed
- 1/2 cup pumpkin puree
- 1 tbsp lemon juice
- 2-3 garlic cloves
- 2 tbsp tahini
- 3 tbsp extra virgin olive oil
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4-1/2 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper
- food processor
Add all of the ingredients into your food processor, and blend until smooth. Scrape down the sides if needed and continue blending until the hummus reaches your desired consistency, adding more lemon juice or olive oil if needed.
Training day: serve with gluten free crackers
Rest day: serve with cucumbers, carrots or celery
Keep leftovers in an airtight container in the refrigerator for 4-5 days.
Approximately 70 calories per serving
Calories may vary depending on brand of ingredients and substitutions.
Approved for Whole30, Paleo, Gluten Free, Vegetarian & Vegan Lifestyles