Pumpkin and Garbanza Hummus with Jalapeño Oil & Candied Pumpkin Seeds
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1/4 cup + 2 tsp canola oil, divided
2 Tbsp cilantro, minced
1 Tbsp jalapeño, seeded and finely minced
1/4 cup pumpkin seeds
1 Tbsp sugar
1/8 tsp cayenne pepper
15 oz garbanzo beans, rinsed and drained
1 cup pumpkin puree'
1/4 cup tahini
3 Tbsp fresh lemon juice
3 Tbsp water
2 cloves garlic, minced
1/2 tsp ground cumin
salt
Instructions
Jalapeño Oil
- In small saucepan heat 1/4 cup oil over moderate heat for 2-3 minutes
- Transfer to small bowl and stir in cilantro and jalapeño
- Cool completely, season with salt
Candied Pumpkin Seeds
- Heat 2 tsp oil in small skillet and add pumpkin seeds
- Stir until just starting to brown, about 3-4 minutes
- Add the sugar, cayenne, and generous a pinch of salt, stir till sugar melts
- Transfer to plate to cool, break into small pieces
Hummus
- In food processor, combine remaining ingredients except salt
- Puree' until smooth, season with 1 tsp salt, add more to taste
- Scrape hummus into serving bowl
- Drizzle jalapeño oil on top and garnish with candied pumpkin seeds
- Serve with pita or tortilla chips