Recipe: Pumpkin Hummus recipes - 2 (NOT Mad Mex)

I could not find Mad Mex's recipe on the Internet. Perhaps you could adapt the following recipe. Good luck and please share your results with us.

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PEPITA HUMMUS
Source: Foodie Thoughts Blog, 11/4/2008

1/3 cup raw green pepitas
1/2 can organic garbanzo beans (or 3/4 cup fresh cooked)
1/4 cup fresh cilantro leaves
2 cloves of garlic, smashed
1/2 chili in adobo
1/2 lime, fresh squeezed
1 tbsp. tahini
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. salt
water

Preheat oven to 350 degrees F. Put pepitas in a single layer on a cookie sheet and bake until light brown and fragrant. Put aside to cool.

Put all ingredients into food processor and pulse until a nice paste is formed, stopping occasionally to scrape down the sides.

With processor on, add a tablespoon of water at a time, stopping to scrape sides again, until smooth and desired consistency is formed.

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PUMPKIN SEED HUMMUS
Source: Friendseat

1 1/2 cups pumpkin seeds (raw)
1/2 tsp salt
1/4 tsp cayenne pepper
1 tsp ground coriander
3 tablespoons tomato paste
Juice of 1 lime
About 3/4 cup water

Take the pumpkin seeds and place them in a skillet and dry roast until they start to brown slightly and pop like popcorn. Remove from heat and allow to cool.

Once cool, place in a food processor and process until a fine powder. Add the remaining ingredients and process until smooth. Will be slightly thick, but if you want it thinner just add more water. I prefer it thicker for dipping.

Enjoy! Can be served chilled or warm!