Toasted Pumpkin Seed Hummus

Do I want to add 1/4 cup tahini and increase the lemon juice (reduce milk) and garlic? Then I can round it up to 14 servings.
Yield: 13 servings of ¼ cup (62g) each, totalling 3¼ cups (806g)
Macros (soybean): 155 calories | 9g protein | 12g fat | 2g net carbs
Macros (chickpea): 155 calories | 8.5g protein | 11g fat | 4g net carbs
Prep: 30 minutes
Equipment required: a high-powered blender
Storage: refrigerated for up to 5 days.
Ingredients:
  • 1 cup (160g) pumpkin seeds, toasted
  • 1½ cups (258g) cooked & cooled soybeans or a 15-ounce (425g) can of chickpeas, drained (about 1½ cups [246g]) and ¼ cup (28g) plain pea or soy protein powder
  • 1 cup + 2 tablespoons (270ml) soy or pea milk
  • ¼ cup (60ml/54g) light olive oil or neutral-flavored oil of choice
  • 3 tablespoons (45ml) lemon juice (about 1 medium lemon)​
  • 4 cloves (12g) garlic (equals 2 teaspoons crushed)
  • 2 tablespoons (10g) nutritional yeast flakes
  • 1¼ teaspoons salt
Directions:
  1. Preheat the oven to 350°F (175°C). Spread the pumpkin seeds out in a rimmed baking sheet and toast them for 5 to 7 minutes. Monitor to prevent burning. Seeds need not be cooled before using.
  2. Put all ingredients in a high-powered blender and blend to smooth. Stop the blender occasionally to scrape down the sides if required. You may need to use a tamper to keep the mixture moving in the initial stages. If the mixture is unable to blend, add a splash of water or plant milk.
  3.  Transfer the hummus to a serving bowl, or bowls, and enjoy chilled or at room temperature with low-carb vegetables, crackers, etc. See page ## for some vegetable options.
     
Make It With Lupini Beans: replace the soybeans with 1¼ cups (225g) brined lupini beans, rinsed. Increase the milk to 1¼ cups (300ml). Reduce the salt to ½ teaspoon.
✎ Notes:
  • As per product labels, tahini often contains fewer net carbs than what national databases suggest, while oil-roasted peanuts typically contain more net carbs than what national databases suggest.​ That said, national database entries are what I've used in my calculations.
  • Macros for this recipes are calculated with American national nutritional data (i.e. NCCDB & USDA entries in Cronometer) for all ingredients apart from the pumpkin seeds (Bob's Redmill), which are mentioned only in the optional variations to the original recipe.
  • Macro numbers are rounded. Numbers equal to or greater than 10g are rounded to the nearest whole number (e.g. 10g, 11g, 12g, etc.) and numbers below 10g are rounded to the nearest 0.5g (0.5g, 1g, 1.5g ... 9g, 9.5g). Any numbers below 0.5g are given as is (e.g. 0.1g, 0.2g, etc.). Calories are rounded to the nearest multiple of 5.