Classic hummus gets a twist by adding blended roasted pumpkin seeds instead of tahini. Blended until smooth, this nutritious dip is perfect for dipping, slathering on sandwiches and wraps, and adding to your favorite Buddha bowl!
1/2cupextra virgin olive oil, plus more for drizzling
Place the roasted pumpkin seeds in a food processor and blitz until they form a paste, about 5 minutes. Scrape down the sides, as needed.
Add the chickpeas, lemon juice, garlic, salt and smoked paprika (if using). Blend until the chickpeas are broken up. With the food processor still on, slowly stream in the oil. Blend until smooth. If desired, blend in water (1 tbsp of water at a time) if you prefer a thinner hummus.
*Have raw pumpkin seeds, not roasted ones? Set your oven to 350°F. Toss 1 cup raw pumpkin seeds with 1 teaspoon of olive oil and roast on a baking sheet in the preheated oven for 12-20 minutes taking care not to burn them. Toss every 5 minutes.