Pumpkin Hummus With Crostini

(Can be vegan)


    • 1 15oz can chickpeas, drained
    • 3 tbsp tahini
    • 1 garlic clove, peeled
    • 2 tbsp lemon juice
    • ¾ cup canned pumpkin puree
    • 2-3 tbsp olive oil, divided
    • 1 tsp cumin
    • ½ tsp salt
    • ½ tsp cayenne (if desired)
    • Promise Gluten Free Soft White Rolls
    • Pumpkin seeds for garnish


    Preheat oven to 375°F. Cut rolls at an angle into ¼” slices (or desired thickness). Lightly brush both sides with olive oil and arrange on baking sheet. Sprinkle with salt and pepper (if desired). Bake for 5 minutes, flip and bake another 5 minutes.
    Place chickpeas, tahini, garlic, lemon juice, and pumpkin puree in a food processor and pulse until combined. Add in olive oil, cumin, salt, and cayenne (if using), and pulse until smooth. Adjust seasoning to taste.
    Top with pumpkin seeds and serve with bread.

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