Roasted Pumpkin Seed Hummus
Ingredients
- 1 cup roasted pumpkin seeds
- 2 cups cooked chickpeas, drained
- 3 tbsp lemon juice
- 2-5 cloves garlic, minced
- 1 tsp salt
- 1 tsp smoked paprika, optional
- 1/2 cup extra virgin olive oil, plus more for drizzling
Preparation
Place the roasted pumpkin seeds in a food processor and blitz until they form a paste, about 5 minutes
Scrape down the sides, as needed
Add the chickpeas, lemon juice, garlic, salt and smoked paprika (if using)
Blend until the chickpeas are broken up
With the food processor still on, slowly stream in the oil
Blend until smooth
If desired, blend in water (1 tbsp of water at a time) if you prefer a thinner hummus
Notes:
Have raw pumpkin seeds, not roasted ones? set your oven to 350°f
Toss 1 cup raw pumpkin seeds with 1 teaspoon of olive oil and roast on a baking sheet in the preheated oven for 12-20 minutes taking care not to burn them
Toss every 5 minutes
