By Jules E.D. Shepard

Pumpkin Pepper Hummus

MAKES 2½ CUPS

This healthy, seasonal recipe turns traditional hummus on its head. Make it ahead and refrigerate until used. Serve with gluten-free chips or crackers.

1 (15-ounce) can chickpeas, rinsed and drained
5 tablespoons pumpkin purée
¼ cup roasted red peppers
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons sunflower seeds, hulled
½ teaspoon coarse sea salt
¼ teaspoon minced garlic
- Allspice, to sprinkle on top

1. Combine all ingredients except allspice in the bowl of a large food processor. Purée until smooth.

2. Spoon dip into a serving bowl and sprinkle with allspice.

Each tablespoon contains 22 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 94mg sodium, 3g carbohydrate, 1g fiber, 1g protein.

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