Pumpkin-Tahini Dip
Hands On Time:
15 mins
Chill Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
8
Yield:
2 cups
Ingredients
-
1 15 ounce can pumpkin
-
¼ cup plain whole milk Greek yogurt
-
¼ cup tahini (sesame seed paste)
-
2 tablespoon lemon juice
-
2 cloves garlic, minced
-
1 teaspoon dried rosemary, finely crushed
-
½ teaspoon salt
-
Olive oil and toasted pepitas or pine nuts (optional)
-
Pita wedges
Directions
-
In a medium bowl combine first seven ingredients (through salt). Cover and chill 2 to 24 hours.
-
Drizzle with olive oil and top with pepitas (if using). Serve with pita wedges.
Make-Ahead Tip
Prepare this hummus-like dip up to 3 days ahead. Place it in an airtight container and store in the refrigerator.
Nutrition Facts (per serving)
| 72 | Calories |
| 5g | Fat |
| 7g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 72 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 5% |
| Cholesterol 1mg | 0% |
| Sodium 153mg | 7% |
| Total Carbohydrate 7g | 3% |
| Total Sugars 2g | |
| Protein 3g | 6% |
| Vitamin C 4.3mg | 5% |
| Calcium 36mg | 3% |
| Iron 1.1mg | 6% |
| Potassium 152mg | 3% |
| Folate, total 15mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.