RAW PUMPKIN SEED HUMMUS

Recipe by Bridget Nielsen

This recipe makes just over a quart of hummus, which will last about 4-5 days. If you include a mix from a probiotic capsule and let sit outside the fridge for about 5-6 hours, the hummus will culture, and can last for months. This will help the digestion process as well.

INGREDIENTS

½ lb raw pumpkin seeds

¼ lb raw sunflower seeds

½ jar of raw tahini

5 lemons (juice)

1 TBSP apple cider vinegar

2 TBSP balsamic vinegar

½ TBSP celtic sea salt (to taste)

½ cup olive oil

1 tsp cumin powder

1 medium zucchini

1 medium red or yellow bell pepper

3 cloves of garlic

½ cup water (add more if you need to get the blender going)

PROCESS

The night before you make the recipe, or 5-8 hours before, soak the sunflower and pumpkin seeds in water (make sure they are fully submerged). When you're ready to make the hummus, strain out the water. Combine all ingredients in blender. A Vitamix blender can handle this, but if you have a smaller blender, you may want to combine everything in a bowl and then blend it in 2-3 sections (or use a food processor) so it's not too much for the blender. I like to garnish the hummus with olive oil, raw olives, pine nuts and paprika. There are lots of flavors you can try! You can flow in a spicy direction and add ½ of a jalapeno! You can also leave out 28 the bell pepper and add a big bunch of parsley or basil to make it an herb dip!