Pumpkin Seed Butter Hummus

Makes 10 servings (¼ cup per serving)


  • 2 cloves garlic 
  • 1 (540 ml) can chickpeas, drained (reserve liquid) 
  • 2 Tbsp. or more of the reserved chickpea liquid 
  • ¼ cup pumpkin seed butter 
  • Juice and zest of one large lemon 
  • ½ tsp. salt 
  • ¼ tsp. ground pepper (or to taste) 
  • ¼ cup olive oil


  1. In a food processor, mince the two cloves of garlic. Add chickpeas, reserved liquid, pumpkin seed butter, lemon juice and zest, salt and pepper. Process until it has reached a fine-chopped consistency. 
  2. Drizzle olive oil slowly through the small feed tube while mixture is processing. You may have to stop processing to scrape down the sides of the processer. You are looking for a smooth, creamy texture. 
  3. If after adding the olive oil the hummus is still too stiff, begin adding some more of the reserved liquid from the chickpeas to thin it out. You can also use water, more lemon juice, or a combination of the two if you want to minimize the sodium. 
  4. Once you have reached a smooth texture to your liking, serve and enjoy!

If you have a high-powered blender like a Vitamix or Blendtec, you can use it in place of a food processor. Just put all the ingredients into the blender and blend until it reaches the desired consistency. 

Nutritional analysis per serving: 127 calories, 8.7 g fat, 4.3 g protein, 9.3 g carbohydrate (7.1 g available carbohydrate), 2.1 g fibre, 224 mg sodium 

My Viva Servings: 0 grain, 1 protein, 0 vegetable, 0 fruit, 1 fat, 0 dairy