Pumpkin Hummus

Pumpkin Hummus


1 large clove garlic
1 can (15 ounces) garbanzo beans , rinsed and drained
1 cup (½ of 16-ounce can) pure pumpkin
¼ cup Dierbergs olive oil
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
½ teaspoon coarse salt
Pinch crushed red pepper flakes
¼ cup roasted and salted pumpkin seeds (pepitas)


Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until coarsely chopped. Add garbanzo beans and pumpkin; process until mixture is smooth. In 1-cup glass measure, combine olive oil and lemon juice. With machine running, pour olive oil mixture through feed tube in slow, steady stream; process until well mixed. Add cumin, salt, and red pepper flakes; pulse just until combined. Cover and chill several hours to develop flavors. Just before serving, sprinkle pumpkin seeds over top.

Servings: 16
Serving Size: Per 2 tablespoons

Per Serving
Calories: 70
Cholesterol: 0 mg
Fat: 6 g
Sodium: 116 mg
Carbohydrates: 4 g
Protein: 2 g
Fiber: 1 g