Creamy Pumpkin Seed Hummus

Hummus, the beloved chickpea dip of Middle Eastern tables, gets a nutty autumn twist with toasted pepitas. Blended smooth with tahini, lemon, and cumin, this creamy pumpkin seed version invites scooping with warm bread or crisp veggies.

Serves 6 · 15 min prep · 7 min cook

Estimate for one serving

• 220 cal
• 9g protein
• 14g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 cup raw hulled pumpkin seeds (pepitas)
• 1 can (15 oz) cooked chickpeas (or canned, drained)
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove
• 1 tsp ground cumin
• 3 tbsp plus more for serving extra-virgin olive oil
• 3 to 5 tbsp ice water
• 1 tsp kosher salt
• 1/2 tsp smoked paprika for garnish
• 2 tbsp toasted pepitas for garnish

Instructions

1. 1Toast the pepitas in a dry skillet over medium heat for 5 to 7 minutes until they pop lightly and turn golden; cool completely.
2. 2Set aside a small handful of the toasted seeds for garnish and put the rest in a high-speed blender or food processor.
3. 3Add the chickpeas, tahini, lemon juice, garlic, cumin, olive oil, and salt to the processor.
4. 4Blend on high, scraping the sides often, until the mixture starts to look smooth and pale green.
5. 5With the motor running, stream in ice water a spoonful at a time until the hummus becomes ultra-creamy and fluffy.
6. 6Taste and adjust lemon or salt so the nutty pepita flavor stays front and center.
7. 7Spoon the hummus into a shallow bowl and swirl the top with the back of a spoon.
8. 8Drizzle generously with olive oil, dust with smoked paprika, and scatter the reserved toasted pepitas over the surface.
9. 9Serve with warm pita, cucumber spears, or crackers while the seed garnish still has crunch.
10. 10Refrigerate leftovers covered; stir and refresh with a squeeze of lemon before the next serving.