Roasted Pumpkin Hummus
Serves: 8
Prep time: 20 minutes
Cook time: 25 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 ½ cups pumpkin, peeled and cubed
- 400g can chickpeas, rinsed and drained
- 1 teaspoon cumin powder
- 1 lemon, juiced
- 1 tablespoon tahini
- 3 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon vegetable stock powder
- Pepper, to taste
- Pepitas, to serve (optional)
- Vegetable sticks, to serve
Method:
- PREHEAT oven to 180°C.
- PLACE pumpkin on a baking tray and toss in 1 tablespoon of olive oil. Bake in the oven for 25 minutes. Set aside to cool.
- ADD roasted pumpkin, chickpeas, cumin, lemon juice, tahini, remaining olive oil, garlic, stock powder and pepper to food processor and blend until smooth.
- TRANSFER to a bowl and sprinkle with pepitas (optional).
- SERVE with a variety of vegetable sticks.
What's Great About It:
This versatile recipe is packed with fibre and flavour. Use it on a wrap or sandwich, on top of a salad, as a side to cooked lamb, or serve it as a dip. For extra crunch, try sprinkling with the Country Kitchens lemon myrtle and macadamia dukkah recipe.
