- 2 large garlic cloves
- 1 (16oz) can reduced sodium chickpeas
- 1 cup canned pumpkin
- 1/2 cup (2oz) freshly grated Parmigiano Reggiano cheese
- 3 TBSP fresh lime juice
- 3 TBSP plain fat free Greek yogurt
- 1 tsp Southwest Chipotle seasoning blend
- 1/4 tsp salt
Process garlic cloves until minced. Add chickpeas and process until well chopped. Add pumpkin and remaining ingredients and process until smooth.
Serving Size: 2 TBSP (28 calories)
Yield: 20 servings
I plan on making this in my Tupperware Quick Chef Pro and using Simple Indulgence Southwest Chipotle Seasoning Blend to make this recipe. I bet it will work really well and be a whole lot easier to clean than taking out my food processor or blender!
I've never had Pumpkin Hummus so this will be interesting for sure - but I like hummus and I like pumpkin .... so we shall see how they are together. I just won't be putting it into a pumpkin shell - cause Peter Peter Pumpkin Eater I am not .........