Chock full of chickpeas, with a similar creamy texture, this dip might be mistaken for hummus—only it’s missing traditional tahini as an ingredient, and it’s tinted a festive shade of green! Besides baby spinach, another brightly colored addition helps create the eye-catching look: sprouted pumpkin seed butter. Just in time for fall, this luxuriously smooth spread is irresistible on its own but adds a savory edge and subtle cheesy taste to dips, dressings and more. Plus, it’s packed with protein and wholesome pumpkin seed nutrition–what a treat!
Whipped Pumpkin Seed & Spinach Hummus
Makes 2-½ to 3 cups
¼ cup sprouted pumpkin seed butter
2-½ cups cooked chickpeas, drained/rinsed
1 cup tightly packed baby spinach
¼ cup lemon juice
1/3 cup water
1 clove garlic, peeled
2 tsp. ground cumin
1 tsp. smoked paprika
Freshly ground black pepper, to taste
- In a food processor, pulse garlic until finely chopped. Add remaining ingredients, except spinach and water, and puree until smooth.
- Add spinach. With food processor running, drizzle in water. Puree hummus for one minute until creamy.
- Transfer to bowl and refrigerate before serving. Store in refrigerator for up to one week.