Pumpkin Avocado Spread Recipe
- Mariann Sebok
- Aug 6
- 1 min read
Do you recall my simple pumpkin spread recipe? I hope you've given it a try! Now, this Pumpkin Avocado Spread Recipe incorporates that spread and combines it with avocado spread. It's an unexpected yet tasty blend. Enjoy it with your preferred bread, make it gluten-free, or, like I do, use a bagel.
By the way, did you know you can freeze bagels, then defrost and toast them? They'll be as good as fresh.
Ingredients
Around 600 grams of pumpkin, seeds removed, and chopped up to smaller pieces
3 garlic cloves
1 can of butter bean, rinsed
1/4 - 1/2 of tsp chipotle powder
1 lemon, juiced
1 tbsp of flaxseed
1/2 avocado, seeded and peeled
1/4 purple onion, roughly chopped
your favorite bread, toast or crackers to serve
extra lemon to serve
Instructions
Roast pumpkin in a baking tray for around 45 minutes at 200 degrees. Add garlic and roast it for another 15 minutes (both together)
Scoop out pumpkin from skin and peel garlic. Add pumpkin, garlic, chipotle, salt, beans lemon juice to a bowl and blend it with a handheld blender or potato masher.
Toast your preferred type of bread or crackers, spread the pumpkin mixture on top. Mash avocado, spread it on top, sprinkle flaxseed and chopped purple onion. Squeeze some lemon juice over it.
Enjoy!
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