Thinking of what to serve before Thanksgiving dinner? Try this light, delicious hummus. Here is a recipe that Karen swears by, but also likes to add her own special touch by incorporating Bondolio Mandarin Orange Olive Oil. It gives the pumpkin hummus a lovely citrus flavor. It is best served with a colorful array of seasonal crudités that will help tie your guests over until the big day.
2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
¾ teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons Bondolio Mandarin Orange Olive Oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and Bondolio Mandarin Orange Olive Oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Fold pumpkin seeds into hummus; garnish with paprika and drizzle with a touch of olive oil.