By: Katie Adrian, RD, Nutrition Services
This delectable dish is a popular pumpkin appetizer at all of our fall festivities. It is great served with warm pita triangles, gluten-free pretzel sticks, or fresh veggies. This spread is a great source of dietary fiber, heart-healthy fats, and Vitamin A. It is a Vegan dish by nature; appealing to most dietary preferences and food allergies.
Servings: 20
Yield Amount: 5 cups
Preparation Time: 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can pumpkin puree
- 5 oz. 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
- 1 teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon cumin
- Salt, to taste
Directions:
Place the beans and 1/2 cup of the reserved liquid from the can into a blender, and puree until a smooth paste forms. Add the remaining ingredients except the salt. Cover and puree again until smooth. Use additional liquid as needed to achieve a smooth consistency. Season to taste with salt.
Nutrition:
104 Calories; 7g Fat (1g saturated); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 72mg Sodium; 120mg Potassium
