A spicy alternative to traditional dip
Calories: 81 Fat: 3g Carbs: 11g Protein: 3g
Preparation time: 15 minutes Chill time: 2 hours
Serves: 16 (2 tablespoons each)
Ingredients:
2 tablespoons tahini (or all natural peanut butter)
2 tablespoons lemon juice
3 garlic cloves
3/4 teaspoon salt
2 cans (15 ounces each) drained garbanzo beans
2 teaspoons olive oil
1 can (15 ounces) pumpkin puree (not pie filling)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 cup pumpkin seed kernels, toasted
1/8 teaspoon paprika
Instructions:
1. Combine the lemon juice, garlic, tahini and salt in a
food processor; pulse to blend until smooth.
2. Add the beans and olive oil; pulse again until very
smooth.
3. Add the remaining ingredients, except the pumpkin
seed kernels and paprika; pulse once more until well
blended. Put the hummus into a covered bowl and
chill for at least 2 hours before serving.
4. Fold the pumpkin seed kernels into the hummus;
sprinkle the paprika over the top. Serve in a cleaned,
small pumpkin if desired.
