The spookiest time of the season come and goes…but what to do with all the leftover pumpkins? We love to put all those pumpkin seeds to good use by roasting a few in the oven with tamari and saving others for this hummus recipe from Elizabeth Stein of Purely Elizabeth.
Stein is a pro at giving simple ingredients the luxe treatment and 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.
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.