Canned chickpeas and pumpkin are blended together with spice-infused oil for this variation on traditional hummus. Serve with vegetable strips. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a small skillet heat oil over medium heat. Add garlic, cumin, and coriander. Cook and stir for 30 seconds. Transfer oil mixture to a food processor or blender. Add chickpeas, pumpkin, water, lemon juice, salt, and cayenne pepper. Cover and process or blend until smooth, scraping sides as necessary.

  • Transfer hummus to a serving bowl. Cover and chill for at least 2 hours to blend flavors. Sprinkle with pumpkin seeds. Serve with vegetable dippers.

Nutrition Facts

51 calories; 2.3 g total fat; 0.3 g saturated fat; 128 mg sodium. 188 mg potassium; 7.6 g carbohydrates; 2.3 g fiber; 2 g sugar; 2.3 g protein; 4143 IU vitamin a iu; 21 mg vitamin c; 16 mcg folate; 22 mg calcium; 1 mg iron; 17 mg magnesium;