Roasted Pumpkin Seed Hummus

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Roasted Pumpkin Seed Hummus

Roasted Pumpkin Seed Hummus


  • 1 1/2 cups raw pumpkin seeds
  • 4 gloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika, divided
  • 1 teaspoon chili powder, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked cannellini or great northern beans (or 1 can, drained and rinsed)
  • 1/2 cup olive oil, plus more for drizzling
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • Pita bread, Naan bread or chips, for serving


  1. Preheat oven to 350 degrees. Grease baking sheet or line with aluminum foil.
  2. Right on the pan add the pumpkin seeds, 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and pepper. Toss well with your hands.
  3. Add the garlic cloves to one side of the pan (leave them in their skin). Roast for about 15-25 minutes or until seeds are cooked and begin to lightly brown.
  4. Remove the pan every 10 minutes to stir the seeds and check for doneness.
  5. Remove from the oven, let cool 5 minutes and then peel the skin away from the garlic. If the garlic is not tender and fragrant when the seeds are done roasting, wrap them in foil and continue to roast until soft and roasted.
  6. Add the pumpkin seeds to a food processor and process until a smooth paste forms, scrap down the sides as needed. This takes about 5 minutes.
  7. Once the pumpkin seeds form a paste, add the beans and garlic. Pulse and blend until combined and the beans begin to puree, about 2-3 minutes.
  8. With the processor still going, stream in olive oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired.
  9. Add the remaining, 1/2 teaspoon of chili powder and smoked paprika.
  10. Blend until combined
  11. Add some salt & pepper and taste, adding more if desired.
  12. Add hummus to a bowl and drizzle with extra olive oil.
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