Roasted Pepita Hummus

I've been hearing a lot of hype about chickpeas lately. They're a great source of protein, contain manganese and folate which helps with new cell growth and supports a healthy metabolism, and they will keep you regular with high fiber content to boot.

Inspired by all the health world was telling me I could do with these little beans, I tried to use chickpea juice (aquafaba) to make a marscapone, ground up chickpeas for gluten free cookies, and warmed chickpeas for a cake-like treat. All massive disappointments. Like...inedible disappointments. So, I decided to return to basics, get my chickpea sea legs, and start with hummus. 

I like hummus a lot but Nick is absolutely obsessed. Craving a little twist on the regular hummus recipes I was finding online, I roasted up some pepitas (they taste like popcorn when roasted!) and threw it into the mix. I was hoping my biggest hummus critic would like it. The result? A more full bodied, nutty, yet still light hummus that barely lasted a day in our apartment which Nick devoured. 

Now that I've perfected my hummus game, I'm looking for the next chickpea recipe to try. Let me know if you have a favorite!