Pumpkin hummus with dippers

This is the perfect work or school lunch that you can prepare the night before. Best of all, it gives you 6 serves of veg and can be made gluten-free!

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

2½ cups peeled and chopped pumpkin
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
2 tablespoons tahini
2 teaspoons ground cumin
1 clove garlic, crushed
cracked black pepper
2-3 tablespoons lemon juice
2 tablespoons dukkah
1 large carrot, cut into batons
2 celery stalks, cut into batons
¾ cup snow peas, trimmed
¾ cup green beans, trimmed
2 wholemeal pita breads, toasted

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Instructions

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1 In a medium microwave-safe bowl, place pumpkin and ¼ cup water. Cover and cook on high for 6 minutes. Drain and cool.

2 In a large bowl, place pumpkin and chickpeas. Lightly mash and add tahini, cumin and garlic, and season with pepper. Add lemon juice to taste. Divide mixture between 2 plastic containers. Sprinkle over the dukkah, seal with lid and refrigerate overnight.

3 Into a container or zip-lock bag, place vegetable sticks and refrigerate overnight.

4 When ready to eat at work, toast or warm pita bread and tear into pieces. Serve with hummus and vege sticks.

Variations

Make it gluten free: Use gluten-free wraps and check tahini, cumin and dukkah are gluten free.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 24 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 19 g

Dietary fibre 23 g

Sodium 460 mg

Calcium 240 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.