Roasted Pumpkin Seed Hummus

Preheat oven to 350 degrees F. Grease a baking sheet or line with aluminum foil.

On the baking sheet, combine raw pepitas (1.5 cups), olive oil (1 tbsp), smoked paprika (0.5 tsp), chili powder (0.5 tsp), salt (1 tsp) and pepper (0.5 tsp). Toss well. Add garlic (4 cloves) (in skin) to one side. Roast for 15 to 25 minutes, stirring every 10 minutes, until seeds are lightly browned. Remove from oven, cool for 5 minutes, then peel garlic. If garlic is not tender, wrap in foil and continue roasting until soft. Start 15m timer

Transfer roasted [raw pepitas] to a food processor and process until a smooth paste forms (approx. 5 minutes). Scrape down sides. Add cooked cannellini beans (1.5 cups), lemon (1) (juiced), and roasted [garlic]. Pulse and blend for 2-3 minutes until beans begin to puree. With the processor running, slowly stream in olive oil (0.5 cup), blending until desired smoothness. Add remaining chili powder (0.5 tsp) and smoked paprika (0.5 tsp). Blend, then season with [salt] and [pepper] to taste. Serve in a bowl, drizzled with extra [olive oil], alongside [pita bread] or chips. Start 5m timer