Ingredients
Scale
- 1½ cups raw pumpkin seeds (pepitas)
- ⅓ cup tahini
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 2 garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water (plus more as needed)
- 3 tablespoons olive oil (plus extra for drizzling)
Optional garnishes:
- Extra smoked paprika
- Pumpkin seeds
- Fresh herbs
- Drizzle of olive oil
Instructions
- Toast the pumpkin seeds. Heat a dry skillet over medium heat and add the pumpkin seeds. Toast for 3-4 minutes, stirring frequently, until they’re lightly golden and fragrant. Let them cool for a few minutes.
- Blend the base ingredients. Add the cooled pumpkin seeds, tahini, lemon juice, garlic, smoked paprika, cumin, salt, and pepper to a food processor. Pulse several times to break everything down.
- Add the liquids. With the processor running, pour in the water and olive oil. Blend for 2-3 minutes, stopping to scrape down the sides as needed.
- Adjust the consistency. If the hummus is too thick, add more water one tablespoon at a time until you reach your desired texture. It should be smooth and creamy.
- Taste and adjust. Add more salt, lemon juice, or smoked paprika to suit your preferences. Blend again briefly.
- Serve. Transfer to a bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil. Sprinkle with extra smoked paprika and pumpkin seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
