Pumpkin and Garbanza Hummus with Jalapeño Oil & Candied Pumpkin Seeds

by Vicki BrunsvoldTastemaker in Residence

1/4 cup + 2 tsp canola oil, divided
2 Tbsp cilantro, minced
1 Tbsp jalapeño, seeded and finely minced
1/4 cup pumpkin seeds
1 Tbsp sugar
1/8 tsp cayenne pepper
15 oz garbanzo beans, rinsed and drained
1 cup pumpkin puree'
1/4 cup tahini
3 Tbsp fresh lemon juice
3 Tbsp water
2 cloves garlic, minced
1/2 tsp ground cumin


Jalapeño Oil

  1. In small saucepan heat 1/4 cup oil over moderate heat for 2-3 minutes
  2. Transfer to small bowl and stir in cilantro and jalapeño 
  3. Cool completely, season with salt

Candied Pumpkin Seeds

  1. Heat 2 tsp oil in small skillet and add pumpkin seeds
  2. Stir until just starting to brown, about 3-4 minutes
  3. Add the sugar, cayenne, and generous a pinch of salt, stir till sugar melts
  4. Transfer to plate to cool, break into small pieces


  1. In food processor, combine remaining ingredients except salt
  2. Puree' until smooth, season with 1 tsp salt, add more to taste
  3. Scrape hummus into serving bowl
  4. Drizzle jalapeño oil on top and garnish with candied pumpkin seeds
  5. Serve with pita or tortilla chips