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Guess what, guess what!
We finally got our beloved Colorado weather back! It has been sunny for the last three days and I think the rain is gone for good. Actually, my guess is that next time it gets cloudy and dark it’s probably going to be a snow/rain mix. Those are real fun.
Not.
But that’s just what happens in the fall around here. When the sun goes away, it is cold.
But I have to say, it is so worth it.
The leaves started to turn about a week ago, but right now they are just so pretty. Still big patches of green, but with patches of yellow leaves on the verge of tuning red.
Every morning when I hike I honestly see the little changes that happen each day. It could not be more pretty.
I know I have said it before, but this time of year and the next three months are my favorite time of year. Every year I wish I could just slow time down because every year I swear is busier and busier.
It goes by way too fast.
So this year I have decided (like just this very second) I am going to live fall up the best I can and the best way I know how.
With food.
Of course!
Fall is all about the foods. Pumpkin (!!), butternut squash (my favorite), pecans, sweet potatoes, APPLES, caramel, lots of crockpot meals, hopefully soups + stews, chocolate (chocolate is an all season, all the time food around here) and hopefully it will all be coming you way soon.
Hopefully….
It’s been a rough few days in the kitchen. Like real rough. Let’s hope this string of bad days work itself out soon. I can’t take any more.
Now, let’s talk hummus.
Or actually roasted pumpkin seeds. One of my all time favorite fall snacks. These pepitas are just shelled pumpkin seeds and basically it is the easy way to eat pumpkin seeds. No carving the pumpkin (even though I do love doing this), no straining or drying the seeds, just cut open the bag and roast! So easy, so good!
The seeds get coated in some chili powder, smoked paprika, salt and pepper and then along with the seeds I roasted up some garlic, cause I mean, why not? It’s fall and I kind of love roasted garlic, plus it works really well with any hummus!
Then all you have to do is purée the pumpkin seeds into pumpkin seed butter, add the beans, purée some more and then start dippin! I highly recommend making some of the homemade naan or homemade pita bread. HIGHLY recommend it.
Oh and one last thing. How on Earth do you get those cool line/divot things on the top of the hummus to make it look all pretty like this. I tried for like and hour. Impossible.
Roasted Pumpkin Seed Hummus
Servings: 8 people
Calories Per Serving: 296 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups raw pepitas
- 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/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 | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] or chips, for serving
Instructions
- Preheat oven to 350 degrees. Grease baking sheet or line with aluminum foil.
- Right on the pan add the the pumpkin seeds (pepitas), 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and pepper. Toss well with you hands. 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. Remove the pan every 10 minutes to stir the seeds and check for doneness. Remove from the oven, let cool 5 minutes and then peel the skin away from the garlic. If the 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.
- Add the pumpkin seeds to a food processor and process until a smooth paste forms, scrap down the sides as needed. This took about 5 minutes. Once the pumpkin seeds form a paste, add the beans, lemon juice, and garlic. Pulse and blend until combined and the beans begin to puree, about 2-3 minutes. 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. Add the remaining, 1/2 teaspoon of chili powder and smoked paprika. Blend until combined add some salt + pepper and taste, adding more if desired. Add hummus to a bowl and drizzle with extra olive oil. Start dippin!
Whatever, I am over it.
Hi! Do you think I could use this recipe with normal chickpeas instead of pumpkin seeds? 🙂 It looks tasty! I’m just thinking cost effectiveness.
Hey Katrina,
Sure, I bet that would work well for you! I hope you enjoy the recipe, let me know how it turns out! xTieghan
This sounds and looks great, but why cannellini beans instead of chickpeas and tahini? This isn’t hummus.
Hey Courtney, I found the cannellini beans to work really well with the pumpkin. We greatly enjoy it the hummus this way. Of course, you can use chickpeas and some tahini as well if you prefer. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Help! I’m making for a party tonight and it is way too thick. What should I do? Thanks!
HI! Thin the hummus with 2-4 tablespoons of water or extra virgin olive oil. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
To get the divots you have to peel chickpeas! So maybe it didn’t work as you used different beans. GReat recipe, thank you for posting
Thank you!
When do you add the lemon?
Add the lemon juice with the beans. recipe all fixed. sorry about that! Please let me know if you have any other questions. Hope you love this recipe! 🙂
My seeds never made a paste! But I love the flavors.
Looks like an absolutely delicious recipe and I think I will try it at our next Halloween Party. Thanks!
P.S. This is not a Hummus. Hummus is the Arabic word for chick peas. its like if I made mashed potatoes out of beans but still called it mashed potatoes.
What a wonderful recipe. You don`t mind if I borrow it?
Greetings from Sweden / Gosia
Oh. Wow.
I’m drooling for hummus now.
Never had it made with pumpkin seeds! You learn something new every day 🙂
Thanks Kelly!
Yum! Pumpkin seeds just might be my favorite thing about fall. And they are such a good snack! Love that you used them in hummus.
Thanks Des!! I love pumpkin seeds too!
That is a simply a beautiful looking hummus. Never tried it with pumpkin seeds, a great idea and your pictures are so beautiful. Pinned it.
Thank you so much!
Tieghan, I can’t wait to try this recipe! Every year, I carve pumpkins with my husband and his family. We carve, like, 7 pumpkins, so we end up with so many pumpkin seeds. Just an insane amount of pumpkin seeds, really. We end up throwing so many of them away, but now I know a good use for them. Thanks so much for the inspiration!!
Thanks Jamie!! That sounds so fun and I hope you love this hummus! I have to say though that I have never tried it with the shells on the seeds. I am not sure that would work?? Let me know!