Spicy Tuesday – Pumpkin Pomegranate Hummus – Smoked Paprika

If you’re looking for an easy, fun and beautiful appetizer – look no further than this delicious dip! I love having a pomegranate in the kitchen – it makes everything look festive. If you are not familiar with how to take the seeds out of a pomegranate – watch this quick video to learn how. https://youtu.be/L7Yl6-oxE0U

This zesty dip includes – Smoked Paprika – one of our favorite spices. It’s got a great smoky aroma and meaty taste and is a super way to amp up the umami or flavor of richness in a recipe. The paprika pepper is 6 times higher in Vitamin C than tomatoes! As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

Did you know that pomegranates can have up to three times more antioxidants than green tea.  Pomegranates have been shown to affect cell signaling and pathways involved in inflammation, proliferation, tumorigenesis, and angiogenesis in multiple in vitro studies. Several studies demonstrated that pomegranate extract and juice has anticancer activity in breast cancer cell lines, though no in-human studies have been conducted to specifically evaluate pomegranate. None the less, adding some of these seeds to your diet is a great way to help support your immune system.

Pumpkin Pomegranate Hummus

Fall Ingredients: Pumpkin, Pomegranate

• 1 Cans (15 oz) Cannellini, well drained and rinsed
• 1/4 Cup Canned Pumpkin
• 2 Tsp Lemon Juice
• 1 Garlic Clove, grated
• ½ Tsp Sea Salt
• 1 Tsp Smoked Sweet Paprika
• ¼ Cup Pomegranate Arils
• ¼ Cup Toasted Pumpkin Seeds
• 2 TB Pomegranate Molasses (or Honey)

In a food processor puree all ingredients except the pomegranate arils, pumpkin seeds and pomegranate molasses. Remove from the processor, spread on a plate and drizzle with the pomegranate molasses and sprinkle with seeds and arils. Serve with warm pita bread or crudités.