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Pumpkin Jalapeño Hummus
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
Directions:
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- 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.
- 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.
- Serve. Refrigerate leftovers within 2 hours.
Cook’s Note: For a spicier dip, add the whole jalapeno with seeds.
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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Pumpkin Jalapeño Hummus
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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
Directions
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- 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.
- 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.
- Serve. Refrigerate leftovers within 2 hours.
Cook’s Note: For a spicier dip, add the whole jalapeno with seeds.
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