Crunchy carmelized pumpkin seeds and a drizzle of chile oil make this creamy hummus a fabulous appetizer!

I roasted quite a bit of pumpkin this fall, when in season, and this hummus recipe is a great way to use it – pumpkin isn’t just for scones!

Chile Cilantro Oil

1/4 cup grapeseed oil
2 tbsp minced fresh cilantro
1 tbsp minced seeded chile pepper (your fave – Jalapeno if you want a mild heat..)
salt to taste

Pumpkin Seeds
1/4 cup pumpkin seeds
2 tsp grapeseed oil
1 tbsp brown or raw sugar
pinch of cayenne
salt to taste

Hummus
1 15 ounce can chickpeas – rinsed and drained
1 cup pumpkin puree (thawed if previously frozen)
1/4 cup tahini
3 – 4 tbsp fresh squeezed lemon juice
3 – 4 tbsp water
2 small garlic cloves, minced
1/2 tsp ground cumin
salt to taste

To make the chile oil – using a small saucepan heat the oil until hot (about 3-5 min). Pour into a small bowl and add the cilantro and chile. Let cool before tasting and seasoning with salt.

To make the pumpkin seeds – in a small frypan toast the seeds in the oil JUST until they start to brown and puff up – around 5 minu7tes. Add the sugar, cayenne and and about 1/4 tsp salt. Continue to cook, tossing as the sugar melts and the seeds continue to brown. When they are a toasty brown, turn them out on to a plate to completely cool.

Finally – the hummus! Simply toss all the ingredients (except salt) into a food processor – I would start with 3 tbsp each of the lemon juice and water and check for consistency – adding more if necessary. Give it all a good whir until smooth and creamy. Taste and adjust with more liquid, adding salt if you like.

Serve with pita crisps, tortilla chips, rice crackers or vegetables! A winner all around.