Shhh - it’s not got chickpeas in it! Hummus gives us some serious histamine issues, so this dip is absolutely perfect. This is a creamy, lower-carb alternative to a normal hummus. It is the perfect dip to compliment your meals, and can also be used as a spread. It’s honestly just as good as hummus too.

Servings: 2-4

Special notes: You can freeze the hummus up to 4 weeks. You can also substitute any type of squash or even cauliflower for the pumpkin. These two alternatives contain more water, and will not last as long in the freezer.

Ingredients:

1/3 cup olive oil ✅

3 tbsp water ✅

1/2 tsp salt ✅

1/2 tsp ground cloves ✅

1/4 cup apple cider vinegar 🤔(typically well tolerated) OR verjus ✅

2-3 fresh artichoke hearts boiled and softened ✅ (this will add creaminess to your dip)

1 1/2 cups mashed pumpkin ✅ (make it at home by boiling fresh pumpkin, and removing the pulp)

3 tsp ground turmeric ✅

Instructions:

1. Place all the ingredients in a food processor.

2. Taste the dip along the way, if you feel like the hummus would benefit from more salt or pumpkin, add more!

3. Serve immediately with your favourite vegetables to dip, and freeze the rest in individually portioned containers.