Since I started making my own hummus last year, I can’t go back to store bought. Homemade hummus tastes fresher, richer and has so much more flavour. I’ve also been experimenting with some fun additions to my hummus recipe and roasted pumpkin works great. It adds a lovely orange colour and a very sweet flavour.
Makes: 1 jar
=R1=
Servings
Makes: 1 jar
Prep time
Cook time
Recipe
Ingredients
- 200g roasted pumpkin
- 230g cooked chickpeas
- ¼ cup olive oil
- ¼ cup hulled tahini
- ⅓ cup water
- ¼ cup lemon juice
- ½ tsp sea salt
Method
- Add all ingredients to high-powered blender or food processor. Blend until smooth and pour out onto round serving bowl.
- Drizzle with tbsp olive oil and sprinkle with some cooked chickpeas.
- Serve with crackers and vegetable sticks.
- Note: This will keep in the fridge for up to 10 days.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
