Roasted pumpkin hummus with dukkah
Snacking has never been healthier - or tastier - with this vegan pumpkin hummus recipe. Great for sharing, or save leftovers for work or school lunchboxes.
Time to make: 40 mins
Hands-on time: 10 mins
Ingredients
- 300g pumpkin, peeled, chopped into 3cm pieces
- 400g can no-added-salt chickpeas, rinsed, drained
- 2 tablespoons tahini
- 2 teaspoons ground cumin
- 1 clove garlic, crushed
- 3 tablespoons lemon juice
- extra-virgin olive oil, to serve
- 2 tablespoons dukkah, to serve
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Instructions
1 Preheat oven to 180ºC. Place pumpkin on a large baking tray lined with baking paper. Lightly spray with olive oil, then roast for 30 minutes or until golden and cooked through. Allow to cool.
2 Transfer pumpkin to a food processor. Add chickpeas, tahini, cumin and garlic and process until smooth. For a chunkier style of dip, roughly mash ingredients with a fork to combine.
3 Season with freshly ground black pepper. Add lemon juice to taste. Drizzle with olive oil and serve sprinkled with dukkah.
Serving suggestion
Serve with a range of colourful raw vegetable sticks (carrot, cucumber, celery, capsicum), wholegrain crackers or with spiced pita chips.
Nutrition Info (per serve)
-
Calories 53cal
-
Kilojoules 222kJ
-
Protein 2.1g
-
Total fat 2.9g
-
–Saturated fat 0.5g
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Carbohydrates 3.7g
-
–Sugars 1.2g
-
Dietary fibre 1.7g
-
Sodium 7mg
-
Calcium 27mg
-
Iron 0.9mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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