Appetizer/ AZ Health Zone/ Snack

Pumpkin Jalapeño Hummus

Pumpkin Jalapeño Hummus

AZ Health Zone
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8


  • Cutting Board
  • Knife
  • food processor (or food chopper)
  • Bowl
  • Refrigerator


  • Ingredients
  • 1 cup canned pumpkin unsalted
  • 1 clove garlic peeled
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • ½ jalapeno pepper seeded
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon ground coriander
  • 2 teaspoons cumin
  • ½ teaspoon kosher salt
  • ¼ cup water


  • Directions
  • Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  • Add canned pumpkin, garlic, garbanzo beans, jalapeño, lemon juice, olive oil, coriander, cumin and salt into a food processor fitted with the chopping blade or blender.
  • Power on machine and slowly pour water through the opening in the top of the food processor using just enough water to achieve a thick consistency. Continue processing for about 1 minute to thoroughly blend ingredients.
  • Serve. Refrigerate leftovers within 2 hours.
  • Cook’s Note: For a spicier dip, add the whole jalapeno with seeds.


Nutrition Facts (Per Serving)
Calories, 90; Carbohydrate, 14 g; Protein, 3 g; Total Fat, 2.5 g; Saturated Fat, 0 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 3 g; Total Sugars, 0 g; Sodium, 280 mg; Calcium, 27 mg; Folate, 40 mcg; Iron, 1 mg; Calories from Fat, 25%.
Makes 8 servings, ½ cup each
Keyword Hummus, Jalepenos, Pumpkin

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