Quinoa Hummus

Perfect for wraps, sandwiches, or as a dip, this quinoa hummus packs some protein!  I added a roasted red pepper to this recipe for my collard wraps!  Feel free to get creative with this one!

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Quinoa Hummus

  • Author: Stephanie Bosch


  • 1 cup organic quinoa
  • 1/4 cup toasted and salted pumpkin seeds
  • 1/4 cup tahini
  • 2 tablespoons olive oil (or aquafaba if you want oil-free)
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 cup water (as needed)


  1. Cook Quinoa according to package instructions.
  2. In a food processor, combine quinoa, pumpkin seeds, tahini, lemon juice, cumin, garlic, and salt.
  3. Process on high while slowly adding olive oil and then water.
  4. Continue to process on high until hummus is smooth and creamy. Add additional water, 1 tbsp at a time, if the mixture is too thick.
  5. Serve with crackers, pitas and/or sliced vegetables.

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