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AZ Health Zone

Pumpkin Jalapeño Hummus

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Servings: 8
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

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

Method
 

  1. Directions
  2. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  3. 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.
  4. 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.
  5. Serve. Refrigerate leftovers within 2 hours.
  6. Cook’s Note: For a spicier dip, add the whole jalapeno with seeds.

Notes

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

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