Roasted pumpkin hummus with dukkah

Author: HFG staff

Photographer: John Paul Urizar

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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

More weights & measures

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

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

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.

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