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Roasted pumpkin & cumin hummus
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Colorful and sweet roasted pumpkin elevates this chickpea dip.
Ingredients:
  • 500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
  • Olive oil spray
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 10.00 gm ground cumin
  • 42.00 gm fresh lemon juice
  • 80ml (1/3 cup) olive oil
  • Chopped fresh continental parsley, to serve
  • Lavosh crackers, to serve
Instructions:
  • 1. Preheat your oven to 200°C. 2. Line a baking tray with non-stick baking paper. 3. Arrange the pumpkin slices in a single layer on the tray. 4. Generously spray them with oil and season with salt and pepper. 5. Bake for 30-35 minutes until tender. 6. Allow the pumpkin to cool for 20 minutes before serving.
  • Combine the pumpkin, chickpeas, garlic, and cumin in a food processor and blend until smooth. Mix in the lemon juice until fully incorporated.
  • While the food processor is running, pour in the oil slowly until the hummus is smooth. Move the hummus to a serving bowl, sprinkle with parsley, and serve with crackers.

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