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Pumpkin Hummus
10 min prep time
7servings
Recipe by
Cassandra L. Verdi, MPH, RD and Stephanie A. Dunbar, MPH, RD
Source
Diabetes Superfoods Cookbook and Meal Planner
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason
How to Make Pumpkin Hummus
Add some fall flair to traditional hummus! Pair this tasty hummus with fresh veggies or pita chips, or enjoy it on toast for a quick snack.
10 min prep time
7servings
1/4 cup
Print Recipe >
Step-By-Step Instructions:
- Add all of the ingredients except the pumpkin seeds to a food processor or blender and blend until smooth.
- Garnish with a sprinkling of pumpkin seeds, if desired. Serve with pita chips or fresh vegetables, such as celery, sugar snap peas, or carrots.
Nutrition facts
7 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 110
-
Total Fat
5g
- Saturated Fat 0.7g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 70mg
-
Total Carbohydrate
13g
- Dietary Fiber 4g
- Total Sugars 3g
- Added Sugars 0g
- Protein 4g
- Potassium 160mg
- Phosphorous 100mg
Ingredients
chickpeas (garbanzo beans) (drained and rinsed)
1 (15-oz) can
canned pumpkin
1/2 cup
tahini
2 tbsp
olive oil
1 tbsp
lemon juice
1 tbsp
garlic
2 clove
smoked paprika
1/4 tsp
freshly ground black pepper
to taste
pumpkin seeds (optional)
1 tsp
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