Pumpkin Hummus

Servings: 20
Serving size: 2 tablespoons hummus and 1/2 cup vegetable dippers
Prep Time: 20 mins

Ingredients
2 tablespoons toasted sesame oil or olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
3/4 cup canned pumpkin
1/4 cup water
1/4 cup lemon juice
1/4 teaspoon salt
1/8 - 1/4 teaspoon cayenne pepper
2 tablespoons toasted pumpkin seeds (pepitas)
10 cups assorted vegetable dippers (such as sweet pepper strips, carrot sticks, celery sticks, zucchini sticks, broccoli florets, and/or cauliflower florets)

Directions
1. In a small skillet heat oil over medium heat. Add garlic, cumin, and coriander. Cook and stir for 30 seconds. Transfer oil mixture to a food processor or blender. Add chickpeas, pumpkin, water, lemon juice, salt, and cayenne pepper. Cover and process or blend until smooth, scraping sides as necessary.

2. Transfer hummus to a serving bowl. Cover and chill for at least 2 hours to blend flavors. Sprinkle with pumpkin seeds. Serve with vegetable dippers. Makes 20 (2 tablespoons hummus and 1/2 cup vegetable dippers each) servings.

Nutrition information
Per Serving: cal. (kcal) 51, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 8, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 2, vit. A (IU) 4032.99, vit. C (mg) 20.67, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.12, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 128, Potassium (mg) 188, calcium (mg) 20.19, iron (mg) 0.72, Vegetables () 0.5, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet