Author Notes
Have leftover pumpkin seeds? Whip up a batch of this Roasted Pumpkin Seed Hummus with homemade gluten-free Rosemary Focaccia. —purely elizabeth
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Ingredients
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1 1/2 cups
pumpkin seeds
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3
cloves garlic
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1 teaspoon
smoked paprika
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1
can white beans, drained
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1/2 cup
olive oil, plus more for drizzling
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1
lemon, juiced
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1 teaspoon
salt
Directions
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Preheat oven to 350°F.
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On a parchment lined baking sheet add pumpkin seed and spread evenly.
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Roast for 10-15 minutes.
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In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt.
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Blend until smooth.
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Adjust salt/olive oil to desired taste.
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Serve, drizzled with olive oil and a sprinkle of smoked paprika.
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