Guess what, guess what!

We finally got our beloved Colorado weather back! It has been sunny for the last three days and I think the rain is gone for good. Actually, my guess is that next time it gets cloudy and dark it’s probably going to be a snow/rain mix. Those are real fun.

Not.

But that’s just what happens in the fall around here. When the sun goes away, it is cold.

But I have to say, it is so worth it.

The leaves started to turn about a week ago, but right now they are just so pretty. Still big patches of green, but with patches of yellow leaves on the verge of tuning red.

Every morning when I hike I honestly see the little changes that happen each day. It could not be more pretty.

I know I have said it before, but this time of year and the next three months are my favorite time of year. Every year I wish I could just slow time down because every year I swear is busier and busier.

It goes by way too fast.

So this year I have decided (like just this very second) I am going to live fall up the best I can and the best way I know how.

With food.

Of course!

Fall is all about the foods. Pumpkin (!!), butternut squash (my favorite), pecans, sweet potatoes, APPLES, caramel, lots of crockpot meals, hopefully soups + stews, chocolate (chocolate is an all season, all the time food around here) and hopefully it will all be coming you way soon.

Hopefully….

It’s been a rough few days in the kitchen. Like real rough. Let’s hope this string of bad days work itself out soon. I can’t take any more.

Now, let’s talk hummus.

Or actually roasted pumpkin seeds. One of my all time favorite fall snacks. These pepitas are just shelled pumpkin seeds and basically it is the easy way to eat pumpkin seeds. No carving the pumpkin (even though I do love doing this), no straining or drying the seeds, just cut open the bag and roast! So easy, so good!

The seeds get coated in some chili powder, smoked paprika, salt and pepper and then along with the seeds I roasted up some garlic, cause I mean, why not? It’s fall and I kind of love roasted garlic, plus it works really well with any hummus!

Then all you have to do is purée the pumpkin seeds into pumpkin seed butter, add the beans, purée some more and then start dippin! I highly recommend making some of the homemade naan or homemade pita bread. HIGHLY recommend it.

Oh and one last thing. How on Earth do you get those cool line/divot things on the top of the hummus to make it look all pretty like this. I tried for like and hour. Impossible.

Print 4.08 from 25 votes Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The Recipe Roasted Pumpkin Seed Hummus By halfbakedharvest Course: Side Dish Cuisine: Middle Eastern Keyword: pumpkin hummus A perfect dip for fall! Prep Time 10 minutes Cook Time 20 minutes Total Time 25 minutes Servings 8 people Calories 233 kcal Ingredients 1 1/2 cups raw pepitas

4 gloves garlic

1 tablespoon olive oil

1 teaspoon smoked paprika divided

1 teaspoon chili powder divided

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups cooked cannellini/great northern beans (or 1 can drained and rinsed)

1/2 cup olive oil plus more for drizzling

1 lemon juiced

salt and pepper to taste

pita bread [Naan bread | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] or chips, for serving Instructions Preheat oven to 350 degrees. Grease baking sheet or line with aluminum foil. Right on the pan add the the pumpkin seeds (pepitas), 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and pepper. Toss well with you hands. Add the garlic cloves to one side of the pan (leave them in their skin). Roast for about 15-25 minutes or until seeds are cooked and begin to lightly brown. Remove the pan every 10 minutes to stir the seeds and check for doneness. Remove from the oven, let cool 5 minutes and then peel the skin away from the garlic. If the the garlic is not tender and fragrant when the seeds are done roasting, wrap them in foil and continue to roast until soft and roasted. Add the pumpkin seeds to a food processor and process until a smooth paste forms, scrap down the sides as needed. This took about 5 minutes. Once the pumpkin seeds form a paste, add the beans, lemon juice, and garlic. Pulse and blend until combined and the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add the remaining, 1/2 teaspoon of chili powder and smoked paprika. Blend until combined add some salt + pepper and taste, adding more if desired. Add hummus to a bowl and drizzle with extra olive oil. Start dippin! Save to Recipe BoxGo to Recipe Box

Whatever, I am over it.