This has been the appetizer that I have been bringing to gatherings this holiday season. (I love pumpkin!) Since I am gluten-free, I serve it with veggies or nut based crackers. This came from Living Without magazine.
1 (15 oz) can garbanzos, rinsed and drained (or cook your own) 5 tablespoons pumpkin puree 1/4 cup roasted red peppers 3 tablespoons lemon juice 2 tablespoons EVOO 2 tablespoons sunflower seeds, hulled 1/2 teaspoon sea salt 1/4 teaspoon allspice for garnish
Combine all ingredients except allspice in a food processor. Puree until smooth. Spoon dip into a serving bowl and sprinkle with allspice
One Tablespoon = 22 calories, 1g total fat, og saturated and transfats, 0mg cholesterol, 94mg sodium, 3g carbohydrate, 1g fiber, 1g protien
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