Roast Pumpkin and Garlic Hummus
Roast Pumpkin and Garlic Hummus
This vibrant and delicious hummus will be a stand-out performer at your next picnic!
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 garlic cloves, unpeeled
- 500g Kent or Jap pumpkin, peeled & cut into chunks
- 2 × 400g tins chickpeas, drained & rinsed
- ¼ cup tahini
- ¼ cup cold-pressed extra-virgin olive oil
- Juice 1 large lemon
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch sea salt
- Flaxseeds, pepitas or chopped pistachios, to serve
Method
- Preheat oven to 200ºC.
- Place garlic and pumpkin pieces on baking tray lined with baking paper. Drizzle in a little olive oil and place in oven for around 40 mins, until golden and cooked through. Set aside to cool before adding to other ingredients.
- Place chickpeas, tahini, olive oil, lemon juice, roast pumpkin, peeled garlic, spices, and a pinch of sea salt in food processor. Blend until hummus is smooth and well combined. Add a little water if too thick.
- Place hummus on serving plate or bowl. Drizzle with olive oil and sprinkle with nuts or seeds of your choice. Serve with crusty bread, crackers or vegie sticks.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
