A delicious twist on a classic favourite!
1 cup roasted pumpkin seeds (pepitas)
2 cups cooked chick peas, 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
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.
*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.
Photo & recipe @crumbs.and.caramel