Pumpkin hummus with dippers

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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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

Instructions

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 545cal

Kilojoules 2280kJ

Protein 24g

Total fat 16g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 19g

Dietary fibre 23g

Sodium 460mg

Calcium 240mg

Iron 7mg

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.

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