xiaoxl/recipe_data huggingface dataset:
Creamy Baked Chicken and Mushrooms
Category: meat-and-poultry
By Mitchell Tuckness

This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

Ingredients:
3  skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 ounce) can whole mushrooms, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk
4 slices Swiss cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate. Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered. Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 20 mins
Yields: 3 servings

Calories: 754
Fat: 57.8 g
Saturated fat: 28.8 g
Carbohydrates: 19.7 g
Sugars: 5 g
Dietary fiber: 2.4 g
Protein: 40.2 g
Cholesterol: 216.8 mg
Sodium: 1752.4 mg
Vegetable Barley Soup


Ingredients:
extra virgin olive oil, onion, celery, red bell pepper, green bell pepper, carrots, garlic cloves, diced fire-roasted tomatoes, water, low-sodium tamari, tomato paste, fresh rosemary, fresh sage, fresh sage, fresh oregano, bay leaf, basil leaves, savory, barley, lemon, zest of, broccoli florets, cauliflower, cremini mushroom, sea salt, pepper

Directions:
Heat a very large heavy pot, over high heat.  Add olive oil.  Add to pot, one at a time, and saute about 1 minute before adding next ingredient, onion, bell pepper, celery, garlic, carrots, jalepenos and serrano; adding a pinch of salt with each addition.   Add tomatoes.
Add liquid, tamari, tomato paste, lemon zest and herbs.  Bring to a boil, add barley, reduce heat and cover.  Simmer about 1 hour, until barley is tender.  Taste for seasoning. Add Salt and pepper if needed.
Remove bay leaf, and sprigs of herbs.  Add broccoli, cauliflower, simmer about 5 minutes, then add the mushrooms, frozen mixed vegetables, and simmer a few more minutes.  Stir in spinach and lemon juice.
Garnish with basil or flat leaf parsley and/or drizzle with a little extra virgin olive oil.
Persian Garlic Dip


Ingredients:
garlic cloves, olive oil, salt, fresh lemon juice, cayenne

Directions:
Chop garlic in the food processor add salt lemon juice and cayenne and mix., Then emulsify the oil into garlic to desired consistency.
PANCETTa VEGETABLE FRITTATA


Ingredients:
eggs, sour cream, hot paprika, sea salt, black pepper, olive oil, pancetta, leeks, asparagus, garlic cloves, potatoes

Directions:
Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel. Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika. One to two minutes later when the outside edges start to thicken, transfer to preheated oven.  Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings.
Spiced Orange Sundaes


Ingredients:
oranges, sugar, cornstarch, ground ginger, ground cinnamon, raisins, vanilla ice cream

Directions:
Making zigzag edges, cut the oranges in half.
Cut out all the orange pulp, scraping it out with a spoon if necessary.
Rinse the shells, dry them and put in the freezer.
Remove the seeds and white membrane from the orange pulp.
Combine the orange pulp, sugar, cornstarch, ginger, cinnamon and raisins in a saucepan.
Bring to a boil, stirring; boil gently until slightly thickened.
Cover and chill.
Remove the shells from the freezer and fill with a scoop of ice cream.
Cover with plastic wrap and return to the freezer until ready to serve.
To serve the dessert, place each orange shell in a small dish.
Spoon the spiced orange syrup over the ice cream.
Easy Spinach Lasagna with White Sauce
Category: world-cuisine
By Juanita Peek

Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast.  For non-vegetarians try adding a pound of sauteed hot Italian sausage.  Simply delicious!

Ingredients:
1 (10 ounce) package frozen chopped spinach
29 ounces Alfredo-style pasta sauce
½ cup skim milk
1 (8 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
1  egg
8 ounces shredded carrots
8 ounces fresh mushrooms, sliced
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Coat a 10x15 inch lasagna pan with cooking spray. Place the spinach in a medium bowl.  Microwave, uncovered, on high for 4 minutes.  Mix in ricotta.  Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend. Combine pasta sauce with milk in a medium bowl.  Mix well. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish.  Place 3 uncooked noodles over the sauce.  Spread half of the spinach mixture over the noodles.  Sprinkle with half of the carrots and half of the mushrooms.  Place 3 more noodles over the vegetable mixture.  Pour 1 1/2 cups sauce over the noodles.  Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms.  Place 3 more noodles over the vegetables.  Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese.  Spray a sheet of aluminum foil with cooking spray.  Cover the dish tightly with aluminum foil, spray side down. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes.  Serve at once, or let rest until ready to serve.

Yields: 9 servings

Calories: 491.6
Fat: 33.7 g
Saturated fat: 14.3 g
Carbohydrates: 31.2 g
Sugars: 6.5 g
Dietary fiber: 2.7 g
Protein: 19.7 g
Cholesterol: 80.9 mg
Sodium: 1047.5 mg
Italian Meatballs and Ravioli With Caramel Pear Crisp


Ingredients:
zucchini, fresh basil, canola oil, garlic, feta cheese, unsalted butter, pears, brown sugar, granola cereal

Directions:
Italian Meatballs and Ravioli:
Bring water to boil for pasta.
Cut squash lengthwise into quarters, then cut into bite-size pieces.
Chop peppers and basil.
Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2–3 minutes or until zucchini is tender.
Cook pasta following package instructions.
Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7–8 minutes or until meatballs are 160°F.
Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
Caramel Pear Crisp:
Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
Peel (optional], core, and chop pears into 1/2-inch chunks.
Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears.
Bake 18–20 minutes or until pears have softened and crumb topping has browned. Serve warm.
Non-Dairy Pumpkin Pie


Ingredients:
pumpkin puree, soymilk, eggs, cornstarch, white sugar, salt, cinnamon, ginger, clove

Directions:
Put first 4 ingerdients in a blender and blend together., Mix dry ingredients together in a bowl and then add to blender., Blend until smooth., Pour into a 9-inch unbaked pie shell., Bake in preheated oven at 425 degrees for 15 minutes.  Then turn down, heat to 350 degrees and bake 40-50 minutes or until knife inserted inches., center comes out clean., Cool for a couple of hours. Serve and refrigerate any left overs.
Whole Wheat Shortbread Cookies


Ingredients:
whole wheat pastry flour, raw sugar, butter, salt

Directions:
In lg bowl, combine flour and sugar., Cut in butter until you have a fine crumbly mixture., Knead dough until smooth, about 7-8 minutes., spread dough into ungreased 15x10 pan., Pierce with fork all over., Bake at 325* for 25 minutes., While warm, cut into squares.
Sergeant Ray's Beef & Pepper Wrap


Ingredients:
whole wheat tortilla, mustard, roast beef, bell peppers, onion, tomatoes, cheddar cheese, provolone cheese, lettuce, spinach

Directions:
Streak the tortilla with a bit of your fav sandwich dressing., Top with lettuce, then tomato, then peppers and onions., Lay down you meats and then top it off with the cheese., Wrap, slice in 1/2 and bag it up!, Great Heated UP! Or Made HOT!
Half Moon Cookie Frosting


Ingredients:
butter, confectioners' sugar, milk, milk, vanilla, cocoa powder

Directions:
Cream the butter in a small bowl.
Blend in the confectioners sugar, vanilla, alternately with the 1/3 cup milk.
Beat until the consistency is creamy, with no lumps!
Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into chocolate frosting.
To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
Beat until the cocoa is all mixed in and the frosting is nice and smooth.
Frost the BOTTOM of the half-moon cookies. Half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.
A.M. Cobbler


Ingredients:
pear, prunes, vanilla extract, orange zest, granola cereal

Directions:
In a large microwave safe bowl mix in fruit and vanilla.
Add zest and orange juice; mix.
Top with granola.
Microwave on high for 5 minutes.
Let stand for 2 minutes.
Spoon into 4 bowls and serve warm.
Braised East-West Mushrooms


Ingredients:
olive oil, shallots, gingerroot, fresh mushrooms, soy sauce, fresh chives, milk

Directions:
In a medium frying pan, heat the olive oil. Add shallots, ginger and mushrooms; saute for 5 minutes.
Add the soy sauce, chives, milk and cream.
Cook over medium heat for 10 minutes until all the liquid has evaporated.
Serve immediately.
Peanut Butter Cookies


Ingredients:
unsalted butter, granulated sugar, dark brown sugar, egg, pure vanilla extract, all-purpose flour, baking soda

Directions:
Heat oven to 350°F Line several baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking]. Sprinkle with a few peanuts, if desired.
Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
Makes 2 dozen.
Champagne Chicken Breasts


Ingredients:
boneless skinless chicken breasts, flour, salt, white pepper, butter, olive oil, heavy cream, half-and-half, mushroom

Directions:
Flatten the chicken breasts. Combine the flour, salt, and pepper and dust breasts on both sides.
Saute, in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half.
Remove the chicken to heated platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms desired.
Pour sauce over chicken and serve.
Sazon
Category: world-cuisine
By SZYQ1

This is a copycat version of sazon, which I always use in Puerto Rican dishes. Other versions of this recipe call for only paprika or turmeric. I find adding both achieves the reddish-orange color without affecting flavor. The salt in this recipe can be reduced or omitted as many dishes call for additional salt. I prefer to omit and just add salt as needed to dishes while I'm cooking. I hope you will enjoy it!

Ingredients:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground annatto seed
1 ½ teaspoons ground turmeric
1 teaspoon ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons dried Mexican oregano

Directions:
Combine coriander, cumin, garlic powder, annatto, turmeric, black pepper, salt, and Mexican oregano in an air-tight container and mix well.

Prep time: 5 mins
Total time: 5 mins
Yields: 10 servings

Calories: 12.3
Fat: 0.3 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 577.7 mg
Toasted Salami and Turkey Sandwiches


Ingredients:
butter, margarine, mozzarella cheese, cheddar cheese, mayonnaise, mustard

Directions:
Butter both halves of the buns., Broil in the oven until just turning brown., Remove from oven., Add cheese to the top half of the bun., Add turkey and salami to bottom half of bun., Return to oven and broil until cheese just melted., Remove from oven and add mayonnaise and mustard if desired.
Guava Paste-Guayabate


Ingredients:
guavas, water, sugar

Directions:
Cut guavas in half and scoop out the seeds.
Soak the seeds in 1 cup of the water.
Place the guavas in a saucepan with the remaining water.
Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
Stir often to prevent scorching and sticking to the pot.
Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
Discard seeds.
Grind the guavas through a food mill and measure pulp.
Add an equal amount of sugar.
Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
Set in a cool place for 24 hours.
To store, turn the paste out of the pan and wrap it securely in foil.
*Fora dried consistency, place the cooked paste on wax paper on a wooden board, cover with cheesecloth and set in the sun for two days.
Turn the paste occasionally to expost all surfaces to the sun.
Scented Geranium Sugar


Ingredients:
"sugar"

Directions:
Put a 1-inch layer down of sugar (1/2 cup of sugar] in a container.
Cover with a layer of leaves (your choice of flavors].
Top with another 1 inch layer of sugar (1/2 cup of sugar]. Leave for a week to create scented sugar.
Hoppin' John


Ingredients:
black-eyed peas, water, bacon, water, onion, celery, salt, long grain rice

Directions:
"Rinse peas and put in large saucepan with 6 cups water.  Bring to a boil and reduce heat to simmer for 2 minutes.  Remove from heat, cover and let stand one hour.  Drain and rinse.  In same pan, cook bacon until crisp.  Drain off fat, reserving 3 tablespoons.  Add peas, 4 cups water, onion, celery, salt and red pepper.  Bring to a boil, cover and reduce heat.  Simmer 30 minutes.  Add uncooked rice, cover and simmer 20 minutes longer until peas and rice are tender."
Red Beans and Rice


Ingredients:
bacon grease, tasso, ham, yellow onions, celery, green bell pepper, salt, fresh ground black pepper, cayenne, bay leaves, fresh parsley, fresh thyme, smoked sausage, smoked ham hock, garlic, water, cooked white rice, green onion

Directions:
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.].
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html?oc=linkback.
Pineapple Pretzel Salad
Category: desserts
By Erin

This recipe is made with pineapple instead of strawberries.

Ingredients:
2 cups crushed pretzels
1 cup butter, melted
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (20 ounce) cans crushed pineapple
½ (3.4 ounce) package instant vanilla pudding mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place crushed pretzels in the bottom of a 9x13 inch baking dish.  Pour melted butter carefully over top.  Bake in preheated oven 10 minutes. Cream together cream cheese and sugar.  Fold in whipped topping.  Spread over cooled crust.  Combine pineapple and pudding mix.  Spread over whipped topping layer.  Chill until serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 - 9x13 inch dish

Calories: 294
Fat: 17 g
Saturated fat: 11.4 g
Carbohydrates: 33.8 g
Sugars: 23.5 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 40.8 mg
Sodium: 308.2 mg
Sausage and Egg Muffins


Ingredients:
ground sausage, onion, eggs, cheddar cheese, garlic powder, salt, pepper

Directions:
In a large nonstick skillet, brown sausage with onion; drain.
In a large mixing bowl, combine the sausage mixture with the remaining ingredients; mix well.
Spoon into greased muffin cups, filling 2/3 full.
Bake in a 350° oven for about 25 minutes or until a knife comes out clean.
In-A-Hurry Candy Cane Cupcakes


Ingredients:
water, eggs, canola oil

Directions:
Preheat oven to 350°F.
Grind candy canes in your coffee grinder attachment of your food processor or in a really clean coffee grinder (especially good if you have never used this to grind coffee beans!].
Beat eggs, oil, water, and vanilla extract until smooth.
4Stir in dry cake mix and 1/3 cup of powdered candy cane.
Mix well.
Pour into greased or papered cupcake tins.
Bake for 15 - 20 minutes at 350°F (until fork comes out clean when inserted into center of cupcake].
Let cool completely.
Frost with white icing.
Sprinkle remaining candy cane mixture on top of icing (color will change once set].
1Store in an airtight container.
Enjoy!
Lemon Asparagus Pasta
Category: side-dish
By Chop Suey

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Ingredients:
1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm. Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus. Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 377.6
Fat: 17.8 g
Saturated fat: 3.9 g
Carbohydrates: 45 g
Sugars: 3 g
Dietary fiber: 3.8 g
Protein: 12.7 g
Cholesterol: 8.8 mg
Sodium: 157.7 mg
Creamy Pea Salad


Ingredients:
cheddar cheese, mozzarella cheese, onion, mayonnaise, bacon

Directions:
In a bowl combinethe peas,cheeses,onion,mayonnaise,salt and pepper,mix well., Refrigerate until served.
Easy Cheesy Cream of Broccoli Soup
Category: soups-stews-and-chili
By Keli Oelerich

This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup.

Ingredients:
1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups milk
8 ounces processed cheese food (eg. Velveeta)
salt and pepper to taste

Directions:
Prepare broccoli according to directions. Drain off excess water. Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low. Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and   is ready to serve!

Yields: 2 to 4 servings

Calories: 331.1
Fat: 15.9 g
Saturated fat: 8 g
Carbohydrates: 24.9 g
Sugars: 13.7 g
Dietary fiber: 2.2 g
Protein: 21.9 g
Cholesterol: 39.5 mg
Sodium: 1909.8 mg
Savory Pumpkin Hummus
Category: appetizers-and-snacks
By Georgia J. Llewellyn

I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.

Ingredients:
2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
¾ teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika

Directions:
Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Fold pumpkin seeds into hummus; garnish with paprika.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 16 servings

Calories: 80.9
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 11.3 g
Sugars: 1 g
Dietary fiber: 2.6 g
Protein: 3 g
Sodium: 280.7 mg