Rockford, Mich. (WZZM) - If you're one of those people who loves to create a feast for football, a class Wednesday will show you some new recipes to try out on your guests.

This week on Healthy You, Greg Mutch and Denise VanEck with Thought Design, make pumpkin kale hummus from their Ultimate Tailgating class.

Healthy You airs Saturdays at 7:30p and Sundays at 11a. To learn more about Thought Design, click here. The recipe is below.

Pumpkin & Kale Hummus
Yield: 2.5 cups

-3 Cups Kale (ribs removed and rough chopped)
-1/4 Cup Tahini
-2 Tbsp. Lemon Juice
-1 Tsp. Ground Cumin
-2 Tsp. Olive Oil
-1 Tsp. Paprika
-1 Garlic Clove (minced)
-2 Cups Canned Pumpkin
-Salt and Pepper to taste

1. Cook Kale in a large pot of boiling, salted water for four to five minutes. Transfer to an ice bath to cool for two to three minutes. Remove from ice bath and drain well, pressing out any excess water.
2. Combine Kale and remaining ingredients into a food processor and puree until smooth. Depending on how moist the pumpkin puree is, water may be added a tablespoon at a time to help the mixture puree. Season to taste with salt and pepper.