Here is a healthy, low calorie holiday recipe developed by Diane Morgan. Pumpkin is a superfood, packed with vitamin A antioxidants and fiber. Chick peas are also a good source of protein and fiber. Remember to chop the garlic and let it sit for 5 minutes before adding to the dish to maximize its antioxidant properties. Garlic was once called the Russian penicillin due to its antimicrobial properties.
Curry powder contains turmeric, a powerful antioxidant (better yet make your own curry powder). Ginger aids digestion.
Serving size: 2 tbsp, Servings per recipe: 2 3/4 cups
- 1 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 Tbsp curry powder
- 1 1/2 Tbsp honey
- 1 can (15 oz/430 g) chickpeas, drained and rinsed
- 1 can (15 oz/430 g) unsweetened pumpkin purée
- 1 1/2 tsp finely minced fresh ginger
- 1 1/2 tsp kosher or sea salt (I would eliminate this from recipe)
- Optional garnish: toasted pumpkin seeds
1. In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.
2. In the workbowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired.
Dip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving.
PER SERVING: 36 calories; 1.0g total fat (sat 0.1g, mono 0.5g, poly 0.2g); 1g protein; 6g carbohydrates; 2g fiber; 0mg cholesterol ; 0.7mg iron; 126mg sodium; 13mg calcium
Last updated on November 27, 2012 by Dr. Vee