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




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

2 tablespoons hummus and 1/2 cup vegetable dippers
51 calories; protein 2.3g; carbohydrates 7.6g; dietary fiber 2.3g; sugars 2.4g; fat 2.3g; saturated fat 0.3g; vitamin a iu 4142.6IU; vitamin c 20.8mg; folate 15.7mcg; calcium 21.7mg; iron 0.7mg; magnesium 17.5mg; potassium 187.9mg; sodium 127.9mg.

1/2 vegetable, 1/2 starch, 1/2 fat