Roasted Pumpkin Seed Hummus
A perfect dip for the Holidays!
Prep Time 10minutes mins
Cook Time 20minutes mins
Ingredients
· 1 1/2 cups raw pepitas
· 4 gloves garlic
· 1 tablespoon olive oil
· 1 teaspoon smoked paprika divided
· 1 teaspoon chili powder divided
· 1 teaspoon salt
· 1/2 teaspoon pepper
· 1 1/2 cups cooked cannellini beans (or 1 can drained and rinsed)
· 1/2 cup pumpkin seed oil oil plus more for drizzling
· 1 lemon juiced
· salt and pepper to taste
· pita bread, chips or veggies, for serving.
Instructions
1. Preheat oven to 350 degrees & grease baking sheet or line with aluminum foil.
2. Right on the pan add the the pumpkin seeds , 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and pepper.
Toss well with you hands.
Add the garlic cloves to one side of the pan (leave them in their skin). Roast for about 15-25 minutes or until seeds are cooked and begin to lightly brown.
Remove the pan every 10 minutes to stir the seeds and check for doneness. Remove from the oven, let cool 5 minutes and then peel the skin away from the garlic. If the the garlic is not tender when the seeds are done roasting, wrap them in foil and continue to roast until soft and roasted.
3. Add the pumpkin seeds to a food processor and process until a smooth paste forms.
Once the pumpkin seeds form a paste, add the beans, lemon juice, and garlic. Pulse and blend until combined and the beans begin to puree, about 2-3 minutes. With the processor still going, stream in pumpkin seed oil, blending continuously for a few minutes until as smooth as desired. Add the remaining, 1/2 teaspoon of chili powder and smoked paprika. Blend until combined add some salt + pepper and taste, adding more if desired. Add hummus to a bowl and drizzle with extra pumpkin seed oil.