Yummy Pumpkin Seed Hummus

Here’s a fabulous variation to a snack loaded with healthy fats and protein, courtesy of our resident health coach / chef Kim Baur. ENJOY!!

Equipment

•  Food processor
•  Spatula
•  Citrus juicer
•  Small skillet (not coated)

Ingredients

• 1 15 oz can of chickpeas, rinse the liquid
• Juice of 2 lemons (or 1⁄4 cup)
• 2 Tbsp olive oil
• 2 heaping Tbsp tahini sauce
• 1 cup raw pumpkin seeds
• 1⁄2 small jalapeno, seeded and chopped
• 1 clove garlic, chopped
• 1⁄4 teaspoon ground cumin
• Pinch of cayenne pepper
• 1 teaspoon pink himalayan salt

Method

1. Lightly toast the seeds in the skillet over medium heat.
2. In the food processor, combine all ingredients and blend until smooth.

Notes

You will need to scrape the sides of your food processor bowl several times, or add a
little more lemon juice or water if desired.

by Kim Baur www.steppingstone-wellness.com