This vibrant twist on classic hummus swaps tahini for our 88 Acres Pumpkin Seed Butter, bringing big flavor without the sesame. It’s allergy friendly, party-ready, and comes together in minutes. Just blend, top and serve with chips, veggies or pita.
*Recipe courtesy of Chef Kendra Peterson, owner of Drizzle Kitchen Chicago, IL
What you’ll need:
– 1 (15 oz) can chickpeas, rinsed
– 1 clove garlic
– Juice of 1 lemon
– 2 Tbsp 88 Acres Pumpkin Seed Butter
– 1 Tbsp olive oil
– Pinch flaky sea salt
– 2 Tbsp water
Optional: roasted red pepper, extra olive oil, smoky paprika, dried oregano
How it’s done:
1. Add the chickpeas to the bowl of a food processor.
2. Add the garlic, lemon juice, 88 Acres Pumpkin Seed Butter, olive oil, salt, water, and roasted red pepper (if using).
3. Blend until smooth and creamy. This may take 3 to 4 minutes.
4. Transfer to a bowl and top with a drizzle of olive oil, a sprinkle of smoky paprika, and dried oregano, if you like.
Kendra Peterson is the chef and owner of Drizzle Kitchen in Chicago, creating allergy-friendly meals for families, athletes, and celebrities. She’s also a cookbook author and cooking instructor who shares her favorite allergy-friendly recipes and tips.
