Pumpkin seed pâté

Pumpkin seed pâté is a nutritious and flavorful spread that's great for snacking or as an appetizer. Here’s a simple recipe:

Ingredients:

• 1 cup raw pumpkin seeds (pepitas)
• 1/2 cup cooked chickpeas (canned or boiled)
• 2 tablespoons tahini (or more for creaminess)
• 2 tablespoons olive oil
• 1-2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Toast the Pumpkin Seeds: In a dry skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes, stirring frequently, until they’re golden and fragrant. Let them cool slightly.

2. Blend Ingredients: In a food processor, combine the toasted pumpkin seeds, chickpeas, tahini, olive oil, garlic, lemon juice, cumin (if using), salt, and pepper.

3. Process Until Smooth: Blend until the mixture is creamy and well combined. If it's too thick, you can add a little water or more olive oil to reach your desired consistency.

4. Taste and Adjust: Taste the pâté and adjust the seasoning as needed.

5. Chill: Transfer the pâté to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve: Serve chilled with crackers, bread, or vegetable sticks. Garnish with fresh herbs if desired.

Enjoy your delicious pumpkin seed pâté!