Ingredients
500g pumpkin
2 garlic cloves
1 tbsp olive oil
400g cooked chickpeas, drained
1 ½ tbsp tahini
1 tsp cumin
¼ lemon, juiced
1 tbsp pumpkin seeds
Method
Pre heat the oven to 180°C
Slice the top off of the pumpkin and remove the pumpkin seeds. Scoop out the flesh and dice.
Place the diced pumpkin and garlic cloves on a roasting tin and lightly drizzle with olive oil. Roast for 40- 45 minutes until tender.
Remove from the oven and drain any excess liquid.
Into a food processor, add the roasted pumpkin and garlic, chickpeas, tahini, and lemon juice.
Pulse all ingredients until smooth in texture.
Scoop the hummus into a serving bowl and sprinkle with pumpkin seeds to garnish.
Enjoy it with some homemade pitta and/or vegetables; carrots, peppers and cucumber work great! :)
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