In The Marley Kitchen: Spicy Pumpkin Hummus

August 11, 2016

 

INGREDIENTS
-4 tablespoons of Ziggy Marley Hemp Rules hulled hemp seeds
-2 tablespoons of fresh lemon juice
-1 teaspoon of ground cumin
-2 tablespoon of Ziggy Marley Coco'Mon coconut oil
-3/4 teaspoon of salt
-1/8 teaspoon of ground red pepper
-1 (15-ounce) can pumpkin
-1/2 cup cooked garbanzo beans
-1-2 garlic cloves
-1 scotch bonnet pepper, seeds removed
-4 tablespoons chopped fresh flat-leaf parsley
-1 tablespoon pumpkinseed, toasted (optional)

 

DIRECTIONS
-Place first 10 ingredients in a food processor, and process until smooth.
-Add parsley; pulse until blended.
-Spoon hummus into a serving bowl, or cleaned out pumpkin; sprinkle with pumpkinseeds if desired.
-Serve with pita wedges.

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