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I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn’t find plain ones) and sprinkled a bit of paprika on top to make it look nice.
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 cloves garlic
- ¾ teaspoon salt
- 2 (15 ounce) cans garbanzo beans, drained
- 2 teaspoons extra-virgin olive oil
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ cup toasted pumpkin seed kernels, or more to taste
- 1 pinch paprika
Directions
Step 1
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.
Step 2
Fold pumpkin seeds into hummus; garnish with paprika.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 81 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Sodium281mg | 12% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C4mg | 18% |
| Calcium30mg | 2% |
| Iron2mg | 8% |
| Potassium150mg | 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.
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