Roasted Pumpkin Seed Hummus with Gluten-Free Rosemary Focaccia

By purely elizabeth
November 12, 2014
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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

Serves: 6

  • 1 1/2 cups pumpkin seeds
  • 3 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 can white beans, drained
  • 1/2 cup olive oil, plus more for drizzling
  • 1 lemon, juiced
  • 1 teaspoon salt
  1. Preheat oven to 350°F.
  2. On a parchment lined baking sheet add pumpkin seed and spread evenly.
  3. Roast for 10-15 minutes.
  4. In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt.
  5. Blend until smooth.
  6. Adjust salt/olive oil to desired taste.
  7. Serve, drizzled with olive oil and a sprinkle of smoked paprika.

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