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Roasted pumpkin and chickpea hummus

Time
10 minutes
Servings
4

This modern take on a traditional hummus adds sweetness and colour that only pumpkin can provide. Once you try this easy recipe, you'll never want to buy pre-made hummus again.Pumpkin hummus can be used as a spread on sandwiches or wraps. It is also great for children's lunchboxes as a dip with battoned celery, cucumber, capsicum, or carrot and will keep up to 1 month in the refrigerator if the hungry mouths in your household allow it.

lets get
cooking

Ingredients
  • 200g roast pumpkin (skin removed)
  • 200g cooked chickpeas
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, juiced and zest
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons tahini
  • 1 small garlic clove, peeled
  • 1 tablespoon parsley, chopped
  • 1 tablespoon coriander, chopped, optional
  • Salt and pepper
Contributor
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Glen Barratt
Preparation

Place all ingredients in a food processor.
Blend until desired consistency is achieved.
Season with salt and pepper.
Add a little water or olive oil if a thinner consistency is preferred.

Contributor
Profile picture
Glen Barratt