Pumpkin seed hummus with paprika & chilli flowers
Makes about 750g
100g pumpkin seeds, toasted
1 x 400g can chickpeas, drained & rinsed
2-3 garlic cloves
3 heaped tbsp pumpkin seed butter (I use Meridian; available in all supermarkets)
juice of 1 large lemon
1 ½ tsp ground cumin
1 tsp ground coriander
100ml olive, hemp or pumpkin seed oil
50ml water
To serve
½ tsp smoked paprika
a small handful parsley, chopped finely
olive, hemp or pumpkin seed oil, for drizzling
chilli and basil flowers, optional
1. In a food processor, pulse together the pumpkin seeds, chickpeas and garlic until finely chopped. Add the remaining ingredients, except for the oil and water, and purée until smooth.
2. Whilst the motor is still running, add the oil, then the water in a steady stream. If you like your hummus creamier, add extra water a tablespoon at a time until you reach your desired consistency. Season to taste with sea salt and freshly ground pepper.
3. Transfer to a serving dish and sprinkle the top with paprika, parsley, a good drizzle of oil and the chilli/basil flowers if using (or place in a covered container to refrigerate. Hummus can be stored in the fridge for up to 1 week)
Recipe, photography & styling: Natalie Seldon
Follow me on instagram @prettyediblestylist
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