The spookiest time of the season is now in the past…but what to do with all the leftover pumpkins? With pumpkin seeds to last us for days, we turned to Elizabeth Stein of Purely Elizabeth – a pro at giving simple ingredients major reduxs that are not only delicious but healthy to boot (just try to resist her mouth-watering gluten-free blueberry crisp made from her signature Ancient Grain Granola). We knew she’d have the perfect recipe to transform our leftover October pumpkin seeds into a nourishing November party staple – pumpkin seed hummus!
This autumn-inspired take on our favorite appetizer is the perfect way to ring in the new month: pumpkin seeds are one of the best sources of zinc on the planet, an immunity-boosting mineral that’s essential to our overall health and wellness. As the fall air becomes chillier, it’s more important than ever to load up on zinc – and pumpkin seeds are one of the best sources on earth of this vital nutrient. Elizabeth’s hummus is also packed with garlic, a wellness warrior we swear by when we feel a tickle in our throats. Preheat your oven, whip out your food processor, and get cracking on this crowd-pleasing, cold-busing dip…
Roasted Pumpkin Seed Hummus
1 ½ cups pumpkin seeds
3 garlic cloves
1 tsp smoked paprika
1 can white beans, drained
½ cup olive oil, plus more for drizzling
1 lemon, juiced
1 tsp salt
Preheat oven to 350°F. On a parchment-lined baking sheet, add pumpkin seeds and spread evenly. Roast for 10-15 minutes.
In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon juice and salt. Blend until smooth. Adjust olive oil and salt to desired taste.
Serve, drizzled with olive oil and a sprinkle of smoked paprika.