Mandarin Orange Pumpkin Hummus

Thinking of what to serve before Thanksgiving dinner? Try this light, delicious Mandarin Orange Pumpkin Hummus. Here is a recipe that Karen swears by, but also likes to add her own special touch by incorporating Bondolio Mandarin Orange Extra-Virgin 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 feast.



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 extra-virgin 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 extra-virgin 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.