roasted pumpkin seed hummus

There will come a time when you believe everything is finished. That will be the beginning. —Louis L’Amour

It’s the weekend of Thanksgiving here in Canada! That time of the year when markets are brimming with produce and we gather around the table with our loved ones feasting on autumnal fare. Thanksgiving is simply a harvest festival, much like those taking place around the world since ancient times. And while the highlight of these festivals is always the crops that have come to maturity and the foods that are made with them, there is a harvest of a different sort that takes place at the same time— albeit less pronounced,  but of great importance… it’s the harvest of seeds. Of great importance as it’s they that hold the promise of future harvests after all.Roasted Pumpkin Seed Hummus | conifères & feuillus
Today’s recipe is a celebration of seeds! It’s a simple hummus recipe but with an  autumnal touch that uses pumpkins seeds instead of tahini as in the traditional recipe.  Roasted Pumpkin Seed Hummus | conifères & feuillusRoasted Pumpkin Seed Hummus | conifères & feuillusRoasted Pumpkin Seed Hummus | conifères & feuillusRoasted Pumpkin Seed Hummus (adapted from here)

(serves 6)

  • 200 g (1 cup) dried chickpeas + 4 1/2 cups water for cooking (This will give about 450 g or 2 1/2 cups of cooked chickpeas.)
  • 300 g raw pumpkin seeds (if using roasted pumpkin seeds, skip step 2 below)
  • 5 tbsp lemon juice (you can start off with 3 and add more as you like)
  • 1 ½ tsp salt
  • ½ tsp red chili powder
  • 3 large garlic cloves, roasted (if not roasted use only 1 clove)
  • 1/4-1/2 cup olive oil (depending on how creamy you want it)
  1. Cook chickpeas using 4 ½ cups water in pressure cooker for 40 min after the first whistle. Let cool completely.
  2. In the meantime, roast pumpkin seeds. Lay seeds flat on a cookie sheet and bake in a 325°F oven for 5-7 minutes. Allow to cool.
  3. When the chickpeas have cooled and you open the pressure cooker, you will have approximately 2 1/2 cups of cooked chickpeas and just a small amount of liquid. Drain chickpeas but do not discard the liquid.
  4. In a food processor, grind pumpkin seeds to a smooth texture.
  5. Add chickpeas, lemon juice, salt, chili powder, garlic and oil (start with 1/4 cup oil) and continue to process until well combined and smooth. You may add more oil or chickpea cooking liquid to achieve the desired consistency. It should not be too runny nor too tough to scoop up with some pita. Add additional olive oil for a creamier texture.
  6. Serve with an extra drizzle of olive oil and topped with roasted pumpkin seeds or roasted chickpeas for some added crunch.

 

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