Add chickpeas, pumpkin, tahini, lemon juice, and olive oil to a food processor. Puree until smooth.
- Add all seasonings to the food processor. Puree again until smooth, pausing once to scrape down the sides of the bowl.
- Transfer the mixture to a lidded container. Stir in pumpkin seeds. Cover and refrigerate until cold.
- For serving, optionally garnish with additional pumpkin seeds and ground paprika, and serve with crackers, baby carrots, or roasted vegetables.
|Makes 6 Servings|
|Amount Per Serving:|
|Calories 180 (31% from fat)|
|Total Fat 6g||10%|
|Saturated Fat 1g||4%|
|Net Carb 14.5g|
|Total Carb 21g||7%|
|Dietary Fiber 6.5g||27%|
NOTES & TIPS
Serving. I suggest pairing with roasted vegetables like cauliflower, or dippers like baby carrots. Recently, I’ve started making ultra low carb flax seed crackers. They are very simple to make, crisp up nicely in the oven, and are the perfect vehicle for hummus.