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
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) or with spiced pita chips.
Nutrition Info (per serve)
-
Calories 53cal
-
Kilojoules 222kJ
-
Protein 2.1g
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Total fat 2.9g
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–Saturated fat 0.5g
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Carbohydrates 3.7g
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–Sugars 1.2g
-
Dietary fibre 1.7g
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Sodium 7mg
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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.
Photographer: John Paul Urizar
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
