Roasted pumpkin hummus with dukkah

Photographer: John Paul Urizar

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

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300g pumpkin, peeled, chopped into 3cm pieces
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, 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

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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 53 cal

Kilojoules 222 kJ

Protein 2.1 g

Total fat 2.9 g

Saturated fat 0.5 g

Carbohydrates 3.7 g

Sugar 1.2 g

Dietary fibre 1.7 g

Sodium 7 mg

Calcium 27 mg

Iron 0.9 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.