Sometimes our not-so-optimal habits in one area can be surprisingly useful in another. For example: I know it’s more productive to focus all of your energy on a singular task but I’m definitely a multi-tasker. While this may not be ideal, it can definitely come in handy in the kitchen and I frequently come up with one recipe while creating another. I was making pumpkin seed mylk the other day trying to think of a non-dehydrated recipe to use the pulp when I came up with this recipe for pumpkin seed pesto hummus. I had just made another (more zucchini-based) raw hummus earlier in the week so I suppose I had hummus on my mind. I figured it would be an easy experiment to fix if it went awry but was delighted to find that it ended up being a total winner- rich, luxurious and bursting with flavor!
Before I get to the hummus, however, I must share this special mylk…
Silky Pumpkin Seed Mylk
Pumpkin seeds have so many health benefits. They’re high in protein and minerals like zinc, magnesium and iron; reported to help lower cholestorol; anti-inflammatory; anti-parasitic, etc…Keeping this mylk on hand is an easy, delicious way to take advantage of these health benefits on a daily basis.
1 c styrian pumpkin seeds, soaked 3-4 hours and rinsed
3-4 c purified water (depending on desired thickness)
few pinches salt
1 tsp vanilla powder
sweetener to taste
few pinches cinnamom or pumpkin pie spice, optional
Blend rinsed pumpkin seeds with water in a high speed blender until smooth (when there’s no rattling sounds and the color looks uniform). Strain well through a nut mylk bag into a large container or bowl and reserve pulp for another use (see below). Return mylk to the blender after it’s been rinsed and add the remaining ingredients. Taste and adjust sweetness, spice or salt if necessary. Try adding to chai tea, smoothies, or mix with chia to make chia porridge. Enjoy!
Now on to our next feature…
Pumpkin Seed Pesto Hummus
1/4 c tahini
1/2 c zucchini, peeled and chopped
3-4 T lemon juice (4 if you like it more lemony)
1 small clove garlic
2 T extra virgin olive oil
2 T purified water
1/4 c chopped basil
2 T chopped parsley
1 tsp cumin
1/4 tsp salt
pepper to taste
3/4 c pumpkin seed pulp (reserved from making nut milk)
paprika for dusting, optional
Blend all ingredients except the pumpkin seed pulp in a high speed blender. Add as much of the pulp as you can to still be able to blend (you’ll need to use the plunger). Remove the hummus to a bowl and stir in the remaining pulp. Alternatively, you can process everything in a food processor, adding the pulp last. Serve as hummus dip, in marinated or dehydrated mushroom caps (top with Spirulina Crunchies), in marinated zucchini ribbons or in nori sheets with sprouts, cucumber and julienned carrot…
The options are endless 🙂 Enjoy!