Non-GMO Garlic & Herb Hummus Recipe Kit - Makes over 7 lbs of HUMMUS (not all at once)! 3 cups water 2 tbsp. olive oil 2/3 cup canned pumpkin 1 cup pumpkin seeds 2 tbsp. extra-virgin olive oil 1 tbsp. vanilla sugar 1  tsp. pumpkin pie spice 1 PalouseBrand Bare Hummus Ki Place water and chickpeas in a slow cooker. Cover and cook on high for 4 hours or low overnight. Drain beans, reserving cooking water. Rinse beans under cold water until cool. Spread on a baking sheet and remove skins - painstaking but makes the creamiest hummus!. Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened. Add garbanzo beans, canned pumpkin and spices from the mix. Blend until creamy and smooth, add back cooking water to achieve a creamier hummus. Preheat oven to 350 Place olive oil, sugar, and pumpkin pie spice in a bowl and mix together, add pumpkin seeds stirring to make sure all seeds are equally coated. Lightly spray a baking sheet with coconut oil and spread pumpkin seeds out evenly on the baking sheet. Using the coconut oil, lightly spray the tops of the pumpkin seeds. Bake pumpkin seeds for approximately 12 minutes, or until they are lightly roasted. Set aside 10-12 roasted pumpkin seeds to use as a decorative topping. Stir the remaining pumpkin seeds into the already prepared hummus and top with set aside seeds. 15 ozbare hummus 3 medium to large cloves garlic, chopped 4 cups stemmed and torn Swiss chard 1.5 Tbsp fresh lemon juice 2 Tbsp extra-virgin olive oil cup chopped onion 1/4 tsp cumin tsp. sea salt tsp. black pepper 3 Tbsp.flour soft white wheatorgluten free Grapeseed for cooking or another high smoke point cooking oil Scoop hummus into a food processor and add Swiss chard, onion, garlic, lemon juice, cumin, salt, and pepper to a food processor and mix to combine until smooth. Once well-incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle  about 3-4 Tbsp. Taste and adjust seasonings as needed. Shape falafels. Prepare a large skillet over medium to medium-high heat. Add enough oil to more than cover the bottom of the pan. You want enough oil for cooking, turning and cooking some more until golden brown crust forms on the outside of your Falafel. Remember to turn during cooking so they are evenly done. Comfortably fit as many Falafels in the pan at a time to cook. Check at the 1-2 minute mark to ensure theyre not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown  about 3-4 minutes. Cook until the underside is golden brown as well. Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables. Imagine it and you will love it! Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer. 3 cups water 2 tbsp. olive oil 1 tsp. minced garlic 1.5 tbsp. fresh squeezed lemon juice 1 pinch of kosher salt 1 PalouseBrand Bare Hummus Kit Soak Garbanzo Beans in cool water overnight or for 6 to 8 hours. Rinse beans &amp; discard water, place beans in pot and cover with 3 cups of water, cover and boil for 1 hour. Set aside cooking water. Rinse beans under cold water for 2 minutes. For extra creamy hummus remove the garbanzo bean &#034;skins&#034;. Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened.