Pumpkin Hummus

This recipe combines a base of traditional chickpeas along with pureed pumpkin, seasoned with savory warm spices. This recipe is for a basic dip which can be adjusted based on personal preferences.

Makes 12 Servings

Ingredients

• 1–15-ounce low sodium garbanzo beans

• 2-15-ounce pumpkin puree unsalted

• 1 garlic clove minced

• 1 TBS olive oil

• 2 TBS lemon juice

• 2 tsp ground cumin

• 2 tsp paprika

• 2 tsp cinnamon

Directions

1. Puree garbanzo beans in a food processor.

2. Add pumpkin puree and mix well

3. Add garlic, olive oil, lemon juice, ground cumin, and paprika. Mix well.

4. If this recipe is too bland, add more cumin and paprika to taste.

Nutrition

Serving size: 111 grams

Total Calories: 70. Total Fat: 2g. Saturated Fat: 0g. Cholesterol: 0mg. Sodium: 50mg. Carbohydrates: 11mg. Fiber: 4g. Total Sugars: 3g. Protein: 2g.

Ines Beltran

Family & Consumer Sciences Agent UGA Gwinnett Extension Office