Name: Pumpkin Hummus
Total time: 2 h 20 min
Ingredients: 2 tablespoons toasted sesame oil or olive oil; 2 cloves garlic, minced; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained; ¾ cup canned pumpkin; ¼ cup water; ¼ cup lemon juice; ¼ teaspoon salt; ⅛ teaspoon cayenne pepper, or more to taste; 2 tablespoons toasted pumpkin seeds (pepitas); 10 cups assorted vegetable dippers (such as sweet pepper strips, carrot sticks, celery sticks, zucchini sticks, broccoli florets, and/or cauliflower florets)

Directions

Step 1

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.

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Step 2

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

Serving Size: 2 tablespoons hummus and 1/2 cup vegetable dippers

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts