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Pumpkin Pepper Hummus

1hr 25mins
1/2 cup per serving

Appropriate for


Pumpkin Pepper Hummus


  • ¼ tsp ground black pepper
  • 1 large red bell pepper
  • 1 gram harissa seasoning
  • ¼ teaspoon garlic powder
  • 1 cup canned pumpkin


1hr 15mins
1hr 25mins
  1. Preheat oven to 350 degree F.
  2. Place the red pepper (stem and seed removed) in a small baking pan and roast in the oven for an hour.
  3. Take it out of the oven and allow the pepper to cool for 15 minutes.
  4. Place the roasted pepper, the cup of canned pumpkin, and spices into a blender and pulse until it forms a creamy, thick puree.
  5. Finally, use the pumpkin pepper “hummus” just as you would regular hummus: serve with raw vegetables or low-sodium/salt-free chips and crackers. Or for something really fun, use it as the filling for a cheese-free quesadilla.

Meal types

Nutritional information

  • Calories 34
  • Carbohydrates 7.8 g
  • Dietary Fiber 2.8 g
  • Protein 1.2 g
  • Fat 0.3 g
  • Saturated Fat 0.1 g
  • Sodium 7 mg
  • Potassium 217 mg
  • Calcium 21 mg
  • Phosphorus 33.2 mg