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Pumpkin Hummus Dip

Katerina | Diethood
Pumpkin Hummus Dip
Servings : 8
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins

Ingredients
  

  • 2 garlic cloves
  • 1 can (16 oz) garbanzo beans (chickpeas), rinsed and drained
  • 1 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1/3 cup plain yogurt
  • 1 cup shredded parmesan cheese
  • 2 small limes , juiced
  • salt and pepper to taste

Instructions
 

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced.
  • Add in the garbanzo beans and process until the beans are coarsely pureed.
  • Pour in the pumpkin puree, yogurt and shredded parmesan cheese and give it a whirl, just enough to mix it all together.
  • Add the lime juice, salt, and pepper and process until well incorporated.
  • Taste for seasoning and see if you want to add more salt, pepper, or even lime juice.
  • Serve with vegetables and crackers.

Nutrition

Calories: 55 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 12 mg | Sodium: 198 mg | Potassium: 111 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 4860 IU | Vitamin C: 6.4 mg | Calcium: 166 mg | Iron: 0.6 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers
Cuisine: American