Roasted pumpkin hummus with dukkah
- 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
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.
Serve with a range of colourful raw vegetable sticks (carrot, cucumber, celery, capsicum) or with spiced pita chips.
Nutrition Info (per serve)
Total fat 2.9g
–Saturated fat 0.5g
Dietary fibre 1.7g
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