Pumpkin Hummus Recipe

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Pumpkin Hummus
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  1. Preheat oven to 425°F.
  2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425°F for 6 minutes or until toasted.
  3. Place tahini and next seven ingredients (through garlic) in a food processor, and process until smooth. Add parsley, pulse until blended. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seed kernels, if desired. Serving size: 3 wedges pita and 3 tablespoons hummus per person.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 90.67 Kcal (380 kJ)
Calories from fat 21.03 Kcal
% Daily Value*
Total Fat 2.34g 4%
Sodium 304.99mg 13%
Potassium 64.64mg 1%
Total Carbs 14.75g 5%
Sugars 0.43g 2%
Dietary Fiber 0.71g 3%
Protein 2.78g 6%
Vitamin C 2.7mg 5%
Iron 1.1mg 6%
Calcium 29.3mg 3%
Amount Per 100 g
Calories 258.34 Kcal (1082 kJ)
Calories from fat 59.93 Kcal
% Daily Value*
Total Fat 6.66g 4%
Sodium 869.04mg 13%
Potassium 184.18mg 1%
Total Carbs 42.03g 5%
Sugars 1.23g 2%
Dietary Fiber 2.03g 3%
Protein 7.91g 6%
Vitamin C 7.8mg 5%
Iron 3mg 6%
Calcium 83.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free,
  • cholesterol free

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