One thing I really miss since following the Wahls protocol is my hummus! I know my body does better without legumes and my digestion is so much happier but I had to find a way to make my mind happy. I was telling a chef about my love for hummus and how I was missing it. She suggested subbing pumpkin. I was not convinced but I was hungry so I gave it a try. Result is this super yummy dip!
Pumpkin Hummus by Beth Schultz
- 1 Can Pumpkin or 1 3/4 cup Fresh Pumpkin
- 1/2 cup Tahini
- 1/3 cup Olive Oil
- 1 Lemon Squeezed
- Bulb of Roasted Garlic
- 1 Clove Fresh Garlic
- 1/2 tsp. Himalayan Salt
- 1/2 tsp Curry Powder (the best Frontier Curry Powder Organic)
Add all ingredients to a food processor, blend and enjoy. I serve this with veggie slices and homemade crackers from Elana’s Pantry. Recipe can be found here https://elanaspantry.com/herb-crackers/
If you are using fresh pumpkin, get a nice pie pumpkin, cut in half, scoop out seeds and place facing down in a glass roasting dish. Bake at 350 degrees for 45-60 minutes.
You are what you eat, think and feel. Be kind and eat real food~Real Food Inspired Me
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