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Roasted Pumpkin Hummus
A versatile, flavourful dip packed with fibre, perfect for wraps, sandwiches, salads, or as a side.
8
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 ½ cups pumpkin, peeled and cubed
- 400g can chickpeas, rinsed and drained
- 1 teaspoon cumin powder
- 1 lemon, juiced
- 1 tablespoon tahini
- 3 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon vegetable stock powder
- Pepper, to taste
- Pepitas, to serve (optional)
- Vegetable sticks, to serve
METHOD:
- Preheat oven to 180°C.
- Place pumpkin on a baking tray and toss in 1 tablespoon of olive oil. Bake for 25 minutes. Set aside to cool.
- Add roasted pumpkin, chickpeas, cumin, lemon juice, tahini, remaining olive oil, garlic, stock powder, and pepper to a food processor and blend until smooth.
- Transfer to a bowl and sprinkle with pepitas (optional).
- Serve with vegetable sticks.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
