Pumpkin Seed Hummus
Ingredients
- 2x 400g can chickpeas
- 1 clove garlic, coarsely chopped
- ¼ cup pumpkin seed oil
- ¼ cup pumpkin seeds
- ¼ cup lemon juice
- 1 tsp salt
- ¼ cup water
Instructions
-
Drain chickpeas. Rinse chickpeas and drain well. Transfer to a food processor or blender with all other ingredients except water and whizz until it becomes a paste, with some small pieces of pumpkin seed remaining. Add enough water to make a thick creamy consistency.
Chill until ready to serve should last 3 to 4 days in the fridge.
