Pumpkin Seed Hummus

Pumpkin Seed Hummus
  • 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
  1. 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.