Pumpkin Seed and Chili Hummus

pumpkin seed and chili hummus

This is another recipe that came to me bit by bit in little daydreams. First, I thought it would be interesting to create a hummus that is made from kidney beans. Then, I wondered what would happen if I added a seed butter to the mixture, and then the flavors of chili such as cumin and chili powder. 

Bit by bit, flavor by flavor, the idea was born. 

Then, it took some adjustments with seasonings, blending in different amounts until I was really happy with the smooth texture and the lovely flavor of this hummus! I love how it is  spicy, but not overly so, and it contains a hint of smoked chilies as well. It does increase the spiciness of the hummus if it sits in the fridge for a few hours. I took it out a bit later on and it had a kick to it, but not too spicy! I love it! Such great flavors!! 

I can imagine this hummus would be lovely to serve alongside an amazing display of vegetable sticks, grape tomatoes, radishes and more at a party and would make a great, healthy appetizer or anytime snack. 

I invite you to this party of flavor, I hope that you will join in! 

Pumpkin Seed and Chili Hummus: 

1/2 cup pumpkin seeds

2 tablespoons olive oil

1 1/2-2 teaspoons kosher salt (add salt to taste) 

3 teaspoons red pepper flakes (Note: You may add less if you want your hummus to be milder) 

1 can organic kidney beans, rinsed

2 1/2 teaspoons chili powder

1 four-ounce can mild green chilies

1 teaspoon cumin

2 cloves garlic

1 teaspoon garlic powder

 

1. In the bowl of a food processor place the pumpkin seeds, olive oil and kosher salt. Process until the pumpkin seeds become a smooth paste. 

2. Then, add all of the other ingredients and process until smooth. 

3. Scoop the hummus into a serving bowl, top with olive oil and sprinkle with more pumpkin seeds. 

Enjoy and snack on! 

This hummus is great served with gluten free crackers, corn chips or veggie sticks!