pumpkin seed hummusThis enchanted twist on hummus will be the spookiest snack at your Halloween party. Pumpkin seeds are a great source of protein and iron. They are the most nutritious part of the pumpkin. They’re low in carbohydrates and contain potassium, magnesium, zinc, niacin and vitamin B3. You can mix them in this hummus or you can snack on them by themselves.

Makes: 2 cups

Hands-on time: 15 minutes

Total time: 25 minutes (plus soaking and cooking time)

Gluten free, vegetarian, vegan, dairy free


1 cup dry chickpeas/garbanzo beans or 1 15 oz. can of chickpeas, drained and rinsed

¼ cup pumpkin seeds

Juice of 1 lemon (3 tbsp)

¼ cup tahini paste

3 cloves garlic (add more or less depending on your taste)

2 tbsp extra-virgin olive oil

½ tsp coarse sea salt

1 tsp cumin

1-2 tbsp water


  1. Place 1 cup of chickpeas in a bowl and cover with water. Let sit for 8-24 hours until they double in size. (QUICK-SOAKING TRICK: bring chickpeas to a boil in a pot of water. Boil for 1 minute. Remove from heat and let sit in hot water, covered for 1 hour.)
  2. Drain and transfer to large pan and cover again with water. Bring water to a boil on medium-high.
  3. Boil for 1 minute, then reduce heat and simmer, partially covered for about 2 hours. The chickpeas should be tender!
  4. Process lemon juice and tahini for 1 minute in a food processor. Pause halfway through to scrape down sides.
  5. Add garlic, 2 tbsp oil, salt and cumin. Process for another minute until no lumps remain.
  6. Drain chickpeas then add half the amount of chickpeas to the food processor. Blend for 1 minute. Scrape down sides of bowl after 30 seconds. Add the second half of the chickpeas and the pumpkin seeds and blend until smooth.
  7. Add water if hummus seems thick.
  8. Enjoy!

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