@nikkuneko I have been winging this lovely stuff. I keep raw pumpkin seeds bulk purchased at Winco. If you want to get diwn and dirty, Costa del Sol, sells a foil packed refried black beans, product. It is maybe an 18 oz pack. The ingredients were good, healthful, they were 1$ per, in a bin. Their other product had msg, didn't buy. So I sautéed ~1/3 C raw pumpkin seeds with garlic, cumin, some medium heat, red chili powder, in extra virgin olive oil, until they are a little toasty. Add a couple of tablespoons more oluve oil at the end and the juice of a whole smaller lemon, put this in the blender, with either a can of black beans, or half the pack of refried black beans, or a can of refried black beans if the ingredients are OK with you.
Start the pumpkin seeds oil and lemon juice in the blender, add a little soy sauce, water, or more lemon juice to help grind the seeds, ( I like them smooth.) Then add the beans and blend until smooth, this should not be runny, and you can help it along with a spatula. If you have a food processor this is easier. Add as much hot sauce as you like, if you want this to last for a few days then I would skip the cilantro, or parsley, unless you cook it well with the seeds. The lemon juice gets cooked, so this ends up being a durable spread. I usually melt some Muenster cheese on top of the toast before putting on the hummus. But this is good also as a vegetarian meal. The packaged black beans had vegetable oil, rather than lard.
This is easy to vary, my current batch is made with some chili beans.
Start the pumpkin seeds oil and lemon juice in the blender, add a little soy sauce, water, or more lemon juice to help grind the seeds, ( I like them smooth.) Then add the beans and blend until smooth, this should not be runny, and you can help it along with a spatula. If you have a food processor this is easier. Add as much hot sauce as you like, if you want this to last for a few days then I would skip the cilantro, or parsley, unless you cook it well with the seeds. The lemon juice gets cooked, so this ends up being a durable spread. I usually melt some Muenster cheese on top of the toast before putting on the hummus. But this is good also as a vegetarian meal. The packaged black beans had vegetable oil, rather than lard.
This is easy to vary, my current batch is made with some chili beans.