I have been a foodie all my life, just ask anyone who knows me. Growing up I was always the one eating the most and that including the guys. Food has always appealed to me in a why that it truly satisfies my body and soul… it’s comforting, although I never consume food for emotional reasons. I can say I have a healthy relationship with food and I try to be a mindful eater.
Becoming a food blogger feels like an extension of who I am and what I believe in, so there is nothing more exciting to me then trying new recipes (some of which I fail), re-creating old recipes, cooking home meals and eating lots of good food that comes from Earth. With that said, there has been a few recipes I made that turned out a real disaster, but look on the bright side, when you read my posted recipes know that it’s a winner!
For this week I decided to make something I absolutely love love LOVE and honestly cannot believe I haven’t posted this yet. During the Holidays I ate a lot of good hummuses and tried different flavors and noticed something about it… I was totally inclined towards the flavored ones, the more bizarre the flavor the more I liked it (crazy me!) So of course I devoured a tub or two of beet hummus (which I will definitely have a recipe coming up soon!), jalapeño hummus, artichoke hummus, etc… The idea was born and so was this crazy awesome hummus with pumpkin seeds!
The raw pumpkin seeds adds a bit of a crunchy texture and a nutty flavor but the overall consistency is still very creamy and delicious. This recipe is perfect for those who are looking for a mild flavored hummus.
Raw Pumpkin seeds is a great source of plant based Omega-3 fats, magnesium, cooper, zinc and protein! Those who love raw foods will appreciate this combination and flavors.
This hummus is not only a great appetizer that will look fantastic on your table, it tastes awesome and provides you with great nutrition. But I often have hummus for lunch with a variety of raw greens. I particularly love this way best as I find it to be quite filling.
When you are serving your hummus I suggest that you drizzle some olive oil and sprinkle some fresh ground pepper, I used rainbow peppers which is a colorful mix of tellicherry black, madagascar green, sarawak white and french east indian pink. This pop of colors not only will give it a fresh appearance as it can be refrigerated for a few days but it also gives a nice complimentary taste.
Besides roasting the garlic (which I did the night before), this recipe requires no cooking! All the ingredients go into the food processor or blender to be mashed. I had to stop my blender twice to stir the ingredients and make sure all the pumpkin seeds have been blended in as they tend to stay on top. Remember, this has a thick creamy consistency, the ingredients won’t be moving around very easily! Once it is all mashed to desire you can serve immediately or store it in the refrigerator for a couple days.
Most of my ingredients such as the organic garbanzo beans, olive oil and spices, are purchased online as well as a verity of delicious organic crackers of your choice.
I hope you like this recipe, I am really excited to share it with you. This recipe is easily one of my top favorites, the added raw pumpkin seeds as a special ingredient turned out wonderful, so much so that it only lasted about a day and half at my house.
If you enjoyed this recipe, please share it with you friends, family and at your favorite social media network, I appreciate your thoughtfulness.
Raw Pumpkin Seed Hummus
- 1 can 15oz organic garbanzo beans
- 1/4 cup raw pumpkin seeds
- 1/4 cup olive oil
- 4 tbs. tahini
- 1 lemon fresh juice
- 5 garlic cloves roasted
- salt + pepper
- Peel 5 large garlic cloves, wrap in aluminum foil and roast in oven at 400F for 45 minutes. Set aside.
- Place all ingredients in a food processor or high speed blender (I use the Professional Ninja) and pulse for about a minute. Stop to stir the ingredients if needed and as many times as needed to make sure all the ingredients have been mashed into a creamy paste. Serve immediately or refrigerate in a air tight container for up to 3-4 days.