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pumpkin pepper hummus
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5 from 1 vote

Pumpkin Pepper Hummus

This healthy, seasonal recipe turns traditional hummus on its head. Make it ahead and refrigerate until used. Serve with gluten-free chips or crackers.
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Calories: 1104kcal

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 5 tablespoons pumpkin purée
  • ¼ cup roasted red peppers
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sunflower seeds , hulled
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon minced garlic
  • Allspice , to sprinkle on top
US Customary - Metric

Instructions

  • Combine all ingredients except allspice in the bowl of a large food processor. Purée until smooth.
  • Spoon dip into a serving bowl and sprinkle with allspice.

Nutrition

Calories: 1104kcal | Carbohydrates: 131g | Protein: 43g | Fat: 49g | Saturated Fat: 6g | Sodium: 1678mg | Potassium: 1618mg | Fiber: 36g | Sugar: 24g | Vitamin A: 11970IU | Vitamin C: 42.4mg | Calcium: 258mg | Iron: 14.7mg