Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 organic eggs, boiled
- Bunch broccolini, lightly steamed
- ½ bunch kale, stems removed & finely chopped
- Juice ½ lemon
- Pinch sea salt
- Drizzle extra-virgin olive oil
- 2 tsp dukkha or mixed seeds (sunflower, hemp, black sesame seeds)
- 600g butternut pumpkin, peeled & diced
- 1 tin chickpeas, drained & rinsed
- 1 tbsp tahini
- 1 tbsp lemon juice
- ¼ cup extra-virgin olive oil
- 50g feta
- Pinch sea salt
Method
- Preheat oven to 180°C and line a baking tray with baking paper.
- Lay pumpkin out on baking tray, drizzle in olive oil and season with sea sal
- Roast for 25 mins until the pumpkin is golden and cooked through.
- Place pumpkin, chickpeas, tahini, lemon juice, olive oil, feta and sea salt in your blender and process until smooth and creamy.
- Place kale into a bowl and drizzle with a little olive oil, sea salt and lemon juice. Massage for 1 min until it softens.
- Toss through broccolini.
- Spoon some hummus into 2 bowls and spread using the back of a spoon.
- Top with kale, broccolini, egg, and sprinkle with dukkha.
- Tip: Leftover hummus is delicious served with crackers or crusty sourdough.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
