Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

2 cups raw whole pumpkin seeds 

3 tbsp margarine/butter, melted 

1 tsp seasoning salt (Lawry's)

1 tsp Worcestershire sauce 

Directions

Set oven to 275F
Mix the margarine, and pumpkin seeds in a large bowl, until the pumpkin seeds are evenly coated with the butter, mix in the Worcestershire sauce and sprinkle the salt mixture over the pumpkin seeds.
Bake the pumpkin seeds for 1 hour, tossing every 15-20 minutes  until golden.

Moosewood Hummus

MOOSEWOOD HUMMUS

Ingredients

• - 2 to 3 medium cloves of garlic
• - A large handful of parsley
• - 2 spring onions/scallions (optional )
• - 3 cups cooked chickpeas (2 x 440g tins of chickpeas, drained and rinsed)
• - 6 tbsp tahini (or ¾ cup in original recipe)
• - 6 tbsp lemon juice
• - ¾ - 1 tsp salt (to taste – I used 1 tsp to compensate for less chilli)
• - yoghurt (optional)
• - cayenne and cumin to taste (optional – I didn’t use)

Directions

Mollie says to mince garlic and parley (and spring onions) in food processor separately to other ingredients, but I chopped them finely and then blitzed in food processor with chickpeas, tahini, and lemon juice. Season to taste. I found the mixture a little stiff so added some yoghurt. Chill in container.