Spicy Roasted Pumpkin Hummus
Prep time
Cook time
Total time
Author: Wick Nixon
Serves: 3 cups
Ingredients
- 2 c pumpkin, cut into small cubes
- 1½ t cumin powder
- ¼ t chilli flakes
- drizzle of olive oil
- 1 ½ c cooked chickpeas
- 2 T tahini
- ¼ c lemon juice
- ¼ c olive oil
- 2 cloves garlic
- 2 t cumin powder
- 2 t smoked paprika
- extra lemon juice and oil
To Garnish
- pumpkin seeds
Instructions
- Preheat oven to 200 C. Combine the pumpkin, cumin power, chilli flakes and oil in a bowl and evenly coat. Cook for 25-30 minutes or until tender. Allow to cool.
- Once cool, add all the other ingredients (except pumpkin seeds) together in a food processor and process until smooth, scraping down the sides as you go - add extra lemon juice and olive oil in equal parts until desired consistency.
- Serve with pumpkin seeds sprinkled over the top and seedy crackers on the side, or veggie sticks.
- Store in an airtight container in the fridge. Will keep for 5-7 days.
Leave A Comment