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Pumpkin Seed Pesto Hummus (GF, DF, soy free, nut free, paleo option)


- 1 can garbanzo beans (15.5 ounces)

- 1/4 cup pumpkin seeds

- 2.5 tablespoons lemon juice

- 2 tablespoons of chopped basil leaves

- 1 tablespoon of chopped cilantro

- 1/2 cup chopped kale (feel free to use spinach or another green of choice)

- 1/2 tablespoon chopped garlic

- 2 tablespoons olive oil

- 1/4 cup water

- 1/2 teaspoon salt


1. If you choose to roast your chickpeas, preheat oven to 375 degrees.

2. Toss chickpeas in olive oil and bake for 20-25 minutes until lightly toasted. You can also roast your garlic clove for 5-10 minutes if you wish.

3. Combine all ingredients into a strong blender or food processor. Blend until all ingredients are mixed together to your desired consistency. If you're using a blender, you will have to scrape the sides and blend multiple times. Feel free to add more water if your blender needs the help.

4. Give it a quick taste test and add more salt or herbs to your liking!

Paleo Option:

1. To make this paleo, use cauliflower instead. It is still delicious!

2. Cut the cauliflower into bite-sized pieces and follow the same directions as the chickpeas above except:

3. Reduce the baking time to 15-20 minutes, until cauliflower is golden brown.

4. Add one tablespoon of water at a time. I only used 2 tablespoons of water when using cauliflower as the base.

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