Black Bean Chipotle Pumpkin Hummus

A southwestern inspired spin on classic hummus. Trading out the chickpeas for black beans and replacing the tahini with sprouted pumpkin seeds creates an earthy, smokey dip that makes a flavourful base for tacos or burritos. This black bean chipotle pumpkin hummus also pairs well with chips & salsa ~ Olé!!!

MAKES 2 CUPS

Ingredients:

• 2 cups of cooked black beans ~ make your own, it’s worth it!
• 1/2 cup SPROUTED PUMPKIN SEEDS
• 2 Tbsp avocado or olive oil
• 2 cloves garlic, chopped
• 1/2 tsp chipotle powder or 1 chipotle pepper in adobo sauce
• 1 tsp CUMIN POWDER
• 1/2 tsp SMOKED PAPRIKA
• 1/2 tsp SEA SALT
• Juice of 1 lime
• Handful of cilantro

MINDFUL PREPARATION:

1. Heat oil over medium heat and sauté garlic for 1 minute or until aromatic. Add spices, salt and pumpkin seeds. Stir to coat and remove from heat.
2. Place all of the ingredients the bowl of a food processor. Blend until smooth, about 1 minute.
3. Garnish with fresh cilantro and pumpkin seeds

Serve black bean chipotle pumpkin hummus with our UBAKE CRACKERS or vegetables of your choice.