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Author Notes: Have leftover pumpkin seeds? Whip up a batch of this Roasted Pumpkin Seed Hummus with homemade gluten-free Rosemary Focaccia. —purely elizabeth
cups pumpkin seeds
teaspoon smoked paprika
can white beans, drained
cup olive oil, plus more for drizzling
- Preheat oven to 350°F.
- On a parchment lined baking sheet add pumpkin seed and spread evenly.
- Roast for 10-15 minutes.
- In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt.
- Blend until smooth.
- Adjust salt/olive oil to desired taste.
- Serve, drizzled with olive oil and a sprinkle of smoked paprika.