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Ingredients
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2 tablespoons lemon juice
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2 tablespoons tahini
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3 cloves garlic
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¾ teaspoon salt
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2 (15 ounce) cans garbanzo beans, drained
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2 teaspoons extra-virgin olive oil
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1 (15 ounce) can pumpkin puree
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1 teaspoon ground cumin
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½ teaspoon cayenne pepper
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¼ cup toasted pumpkin seed kernels, or more to taste
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1 pinch paprika
Directions
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Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
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Fold pumpkin seeds into hummus; garnish with paprika.
Nutrition Facts (per serving)
81 | Calories |
3g | Fat |
11g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 81 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 281mg | 12% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 3g | 6% |
Vitamin C 4mg | 4% |
Calcium 30mg | 2% |
Iron 2mg | 8% |
Potassium 150mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.