Pumpkin Pepper Hummus
1hr 25mins
1/2 cup per serving
Appropriate for
Diets
- dairy-free
- gluten-free
- halal
- kosher
- low-calorie
- low-carb
- low-cholesterol
- low-fat
- low-phosphorus
- low-protein
- low-sodium
- vegan
- vegetarian
Ingredients
- ¼ tsp ground black pepper
- 1 large red bell pepper
- 1 gram harissa seasoning
- ¼ teaspoon garlic powder
- 1 cup canned pumpkin
Directions
Prep
10mins
Cook
1hr 15mins
Total
1hr 25mins
- Preheat oven to 350 degree F.
- Place the red pepper (stem and seed removed) in a small baking pan and roast in the oven for an hour.
- Take it out of the oven and allow the pepper to cool for 15 minutes.
- Place the roasted pepper, the cup of canned pumpkin, and spices into a blender and pulse until it forms a creamy, thick puree.
- 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