Roasted Pumpkin Seed Hummus with Gluten-Free Rosemary Focaccia

Have leftover pumpkin seeds? Whip up a batch of this Roasted Pumpkin Seed Hummus with homemade gluten-free Rosemary Focaccia. Our favorite online mag, The Chalkboard just featured this autumn-inspired gem- check it out!

… Roasted Pumpkin Seed Hummus …

Ingredients

1 1/2 cups pumpkin seeds

3 garlic cloves

1 tsp smoked paprika

1 can white beans, drained

1/2 cup olive oil, plus more for drizzling

1 lemon, juiced

1 tsp salt

Directions

Preheat oven to 350°F. On a parchment lined baking sheet add pumpkin seed and spread evenly. Roast for 10-15 minutes. In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt. Blend until smooth. Adjust salt/olive oil to desired taste. Serve, drizzled with olive oil and a sprinkle of smoked paprika.