This is a really neat alternative to regular hummus, especially in the fall. It’s pumpkin-y with a hint of red pepper and garlic–very savory! I like it with multigrain pita chips!
Pumpkin-Red Pepper “Hummus”
(adapted from Sandra Lee Semi-Homemade, Sept/Oct 2011)
1 15-ounce can pumpkin puree
2 red bell peppers
2 cloves garlic, minced
1/2 C walnuts, toasted
1 tsp salt
2 tbsp extra-virgin olive oil
Place red peppers under the broiler, char until skin on all sides is almost black and wrinkled. Immediately place both peppers into a glass bowl and cover with plastic wrap. Set aside.
Place pumpkin puree, minced garlic, toasted and chopped walnuts and salt into a blender or food processor. Once cooled, peel skin from red peppers and roughly chop. Place peppers and olive oil into blender or food processor. Pulse until consistency is smooth and uniform. Add more olive oil or water if necessary.
Nutritional Information: per 1/4 cup
62 cal, 8.73g fat (.88g sat), 0g cholesterol, 422 mg sodium, 7g carbs, 3.6g fiber, 2.46g protein
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