Spiced Roast Pumpkin Hummus

Hummus, how bloody good is it?! well yeah, it just got a whole lot better, and tastier!

I’ve added some spiced roasted pumpkin, to give the hummus a new twist.

If you want a recipe for a traditional hummus, then just minus the pumpkin, too easy..

Perfect dip to bring to a party, a picnic, to have over your falafels, or to chuck in your big veggie bowl. πŸ™‚

So some nutritional info about Hummus.. It is high in protein from the chickpeas (great for us vego’s), healthy fats in the olive oil and tahini, and pumpkin is super dooper high in vitamin A! among many other things. woohoo!

You will need:

1 x 400g tin of organic chickpeas

juice of 1 lemon

400 g pumpkin (any variety)

2 garlic cloves

4 tbsp water

2 tbsp olive oil (+ extra dash for baking the pumpkin)

1 heaped tbsp of tahini

1/2 tsp coriander flakes

1/2 tsp cumin

1/2 tsp turmeric

salt and pepper to taste

optional: 1 tsp of chilli paste/fresh chilli/chilli flakes

How to make:

1. turn the oven on to 180 degrees fan forced, or 200 degrees if you have a crummy old oven like me πŸ˜‰

2. cut the pumpkin into 1 inch chunks, leave the skin and seeds on, no need to waste any! place on a baking tray lined with baking paper, and sprinkle some olive oil, few cracks of salt, and the turmeric over the pumpkin. peel the garlic cloves and place on the baking tray with the pumpkin, and roast in the oven for approximately 30-40 minutes.

3. once the pumpkin is lightly golden and soft, aka roasted, remove from the oven and set aside.

4. add to the blender the chickpeas, lemon juice, tahini, water, olive oil, and the rest of the spices, and blend until smooth, add the roasted pumpkin (you can pick off the crispy pumpkin seeds and set aside to serve on top, or eat them straight away cause they taste amazing!!) and garlic and blend again. taste and adjust any flavours accordingly, you might want some more chilli, salt or pepper.

5. transfer to a serving bowl, and serve straight away, or refrigerate for later! It should be fine for 4 or 5 days in the fridge. I enjoyed mine with some carrot sticks at a picnic by the ocean.

I sprinkled some cumin seeds, the roasted pumpkin seeds, and black tahini over mine. ohhh so much yummness πŸ˜‰

hummusThanks for stopping by


Elsa, xx



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