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Pumpkin Seed Hummus

When we found out that we could no longer eat foods that contained gluten, we were challenged to learn to cook well with a new set of techniques and ingredients. One of our go-to sources was Shauna Ahern's Gluten Free Girl food blog and cookbooks. Full of tips and ideas, the recipes were always delicious.
All of our wine club parties feature a selection of four vegan spreads that make wine flavors sparkle. Rich, savory pumpkin seed hummus gives depth to chickpeas and garlic that is delightful with most wines.
Prep Time15 mins
Resting Time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer
Servings: 6

Equipment

  • food processor with standard blade

Ingredients

  • 2 cups toasted spiced pepitas or pumpkin seeds
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, peeled
  • 16 ounces chickpeas
  • 1 tsp smoked paprika
  • salt

Instructions

  • Place the spiced pepitas into the bowl of the food processor. Cover and pulse the processor to begin to break up the pumpkin seeds to a medium grind.
  • As the processor is running, slowly drizzle in the olive oil and process to a thick paste. It doesn't need to be completely smooth.
  • Add the lemon juick, garlic, and chickpeas. Process until it is thick and smooth. Add more olive oil if the mixture is too thick.
  • Add the smoked paprika and process.
  • Add salt to taste.
  • Refrigerate for a minimum of 2 hours to allow flavors to develop; flavors are best after refrigeration overnight. Hummus will keep up to 3 days refrigerated.

Notes

Home-cooked chickpeas can make any hummus better.  As you control the cooking time, they can be softer and blend into a much silkier spread.  But, don't let lack of time or inclination stop you--good-quality canned chickpeas work just fine.
If you love garlic flavor but it's potential for sharp acrid notes when raw put you off, try roasting your garlic.  It's easy--just slice off the top of a head of garlic, drizzle the cut area with olive oil, and roast at 350 degrees until the cloves are soft and lightly caramelized. They store well refrigerated, so you can roast several heads, store them in a sealed container, and pull out cloves as you need them. In a hurry?  Prepare the heads as for roasting, place them in a microwave-safe dish, cover tightly with plastic wrap to seal, and microwave on medium-high temperature for approximately 2 minutes.  They won't caramelize, but they will soften and mellow.

The Pairings

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