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Pumpkin DipPumpkin Dip


Jami Nolen, Nutrition Program Associate

October 21, 2012



10 servings



  • 4 (6-inch) pitas, each cut into 8 wedges
  • Cooking spray
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ground cumin
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can pumpkin
  • 3 garlic cloves, chopped
  • 2 tablespoons chopped cilantro



  1. Preheat oven to 425.
  2. Place pita wedges on baking sheets; coat with cooking spray. Bake at 425 for 6 minutes or until toasted.
  3. Place tahini and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add cilantro; pulse until blended.
  4. Spoon dip into a serving bowl. Serve with pita wedges.


Nutrition Information

(Per serving)
Calories: 117
Calories from fat: 20%
Fat: 2.6 g
Saturated fat: 0.4 g
Monounsaturated fat: 1 g
Polyunsaturated fat: 0.9 g
Protein: 3.7 g
Carbohydrate: 20.4 g
Fiber: 2.1 g
Cholesterol: 0.0 mg
Iron: 1.6 mg
Sodium: 330 mg
Calcium: 43 mg


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Funded in part by USDA SNAP.

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