- 1/4 cup grapeseed or canola oil
- 2 tablespoons minced cilantro
- 1 tablespoon minced seeded jalapeño
- 1/4 cup pumpkin seeds
- 2 teaspoons grapeseed or canola oil
- 1 tablespoon sugar
- Pinch of cayenne
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup pumpkin puree
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 small garlic cloves, finely chopped
- 1/2 teaspoon ground cumin
How to make this recipe
Make the Jalapeño Oil
In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño. Let cool completely, then season with salt.
Meanwhile, Make the Pumpkin Seeds
In a small skillet, toast the seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the sugar, cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then break into small pieces.
Make the Hummus
In a food processor, combine all of the ingredients except the salt and puree until smooth, then season generously with salt. Scrape the hummus into a serving bowl. Drizzle some of the jalapeño oil on top, garnish with the candied pumpkin seeds and serve.
The candied pumpkin seeds can be stored in an airtight container for up to 3 days. The jalapeño oil and hummus can be refrigerated separately overnight. Bring to room temperature before serving.
Tortilla chips or pita chips.