Hummus 3 Ways: Traditional, Roasted Pumpkin, and Kale

In a blender, place Chickpeas (2 cans) , Garlic (2 cloves) , 1 Tbsp of juice from Lemon (1) , Tahini (2 Tbsp) , Salt (1 tsp) , Extra-Virgin Olive Oil (2 Tbsp) , and Ground Black Pepper (as needed) . Blend until creamy.

To one batch, add 1 Tbsp of Lemon Juice, Extra-Virgin Olive Oil (1 tsp) , and Chili Powder (to taste) if you like it spicy. Stir and set aside.

For the roasted pumpkin one, combine hummus, Pumpkins (1 cup) , Ground Black Pepper (as needed) , Salt (as needed) , and Extra-Virgin Olive Oil (1 tsp) in a blender. Process until creamy. Set aside.

Blanch the Kale (1/2 cup) for 3 minutes in boiling water.

Place the remaining hummus back into the blender, and add kale, Salt (as needed) , Ground Black Pepper (as needed) , and Extra-Virgin Olive Oil (1 tsp) . Pulse until creamy.