Pumpkin Hummus
"This stuff is soooooo good! You can either make it from scratch as I have it here, or you can simply add the pumpkin and spices to a pre-made 32 fl. oz container of hummus. I have played around with it in different recipes, but it makes such a good dip for either soft pita or chips. It is savory and warm tasting and I heartily recommend everyone try it! Be sure to use pureed pumpkin, not pumpkin pie filling."
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups dry garbanzo beans
- 1 (15 ounce) can pumpkin puree
- 5 fluid ounces lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 cup tahini paste
- 3 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- salt to taste