What to do with all those leftover pumpkin seeds after a carve-athon? Well you can roast them but you can also make hummus? Yeah, try my vegan white bean and pumpkin seed hummus recipe!
- 1 can (15oz) white beans
- ¼ cup raw pumpkin seeds
- ¼ cup olive oil + a tbsp for brushing garlic
- 4 tbs. tahini
- 1 lemon (fresh juice)
- 5 garlic cloves (roasted)
- salt + pepper
- Paprika for sprinkling on top
Peel 5 large garlic cloves, brush with olive oil, season with salt and pepper, wrap in aluminum foil and roast in oven at 400F for 45 minutes. Set aside.
Place all ingredients in a food processor or high speed blender and pulse for about a minute. Stop to stir the ingredients if needed and as many times as needed to make sure all the ingredients have been mashed into a creamy paste. Serve immediately or refrigerate in a air tight container for up to 3-4 days.
