Silky Pepita Hummus

Hummus, the beloved chickpea spread of the Middle East, gets a nutty autumn twist with toasted pepitas. Blended silky-smooth with tahini, lemon, and ice water, this version turns out creamy, smoky, and ready for dipping.

Serves 4 · 15 min prep · 6 min cook

Estimate for one serving

• 285 cal
• 11g protein
• 18g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1 cup raw pumpkin seeds (pepitas)
• 1 can (15 oz) cooked chickpeas, drained and rinsed
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 2 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3-4 tbsp ice water
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp toasted pumpkin seeds for garnish
• 1 tbsp chopped fresh parsley

Instructions

1. 1Preheat a dry skillet over medium heat and toast the raw pumpkin seeds, shaking often, until they puff slightly and turn fragrant and golden in spots, about 4 to 6 minutes. Set aside a small handful for garnish and let the rest cool completely.
2. 2Add the cooled toasted pumpkin seeds to a food processor and pulse until they form a coarse, sandy meal. Scrape down the sides so everything processes evenly.
3. 3Add the drained chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. Process for a full minute until the mixture starts to come together.
4. 4With the motor running, slowly drizzle in the olive oil, then add ice water one tablespoon at a time until the hummus turns silky and creamy. Taste and adjust seasoning if needed.
5. 5Scrape the hummus into a shallow serving bowl and use the back of a spoon to create swoops on the surface.
6. 6Drizzle a little extra olive oil over the top, then scatter the reserved toasted pumpkin seeds and chopped parsley.
7. 7Serve immediately with warm pita, cucumber spears, or crackers, or chill covered for up to 3 days; the flavors deepen overnight.
8. 8If the hummus thickens in the fridge, stir in a splash of cold water or lemon juice before serving to restore the creamy texture.