Yummy Pumpkin Seed Hummus

Here’s a fabulous variation to a snack loaded with healthy fats and protein, courtesy of our resident health coach / chef Kim Baur. ENJOY!!

Equipment

  •  Food processor
  •  Spatula
  •  Citrus juicer
  •  Small skillet (not coated)

Ingredients

  • 1 15 oz can of chickpeas, rinse the liquid
  • Juice of 2 lemons (or 1⁄4 cup)
  • 2 Tbsp olive oil
  • 2 heaping Tbsp tahini sauce
  • 1 cup raw pumpkin seeds
  • 1⁄2 small jalapeno, seeded and chopped
  • 1 clove garlic, chopped
  • 1⁄4 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 teaspoon pink himalayan salt

Method

  1. Lightly toast the seeds in the skillet over medium heat.
  2. In the food processor, combine all ingredients and blend until smooth.

Notes

  • You will need to scrape the sides of your food processor bowl several times, or add a
    little more lemon juice or water if desired.

 

by Kim Baur www.steppingstone-wellness.com