Pumpkin Hummus

Jenny Smith
Jenny Smith

Prep: 5min

Cook: 55min

Total: 1h

Yield: 250g

Dish: Lunch

Cuisine: Lunchbox Ideas

Ingredients

  • 1 can of drained chickpeas
  • 2 garlic cloves
  • 1 cup of pumpkin puree (dice a fresh pumpkin and roast for 40 minutes)
  • 2 tbsp tahini
  • 2 1/2 tbsp olive oil
  • lemon juice (juice from half a lemon)
  • salt to taste
  • 1 tsp paprika, 1 tsp cumin, 1/2 chilli (optional)

Method

  1. When pumpkin has cooled, add to a good blender with all of the above
  2. Blend, taste, and adjust to your taste. It is that simple!
  3. Store in an air tight container in the fridge and it will keep for up to 5 days
Serving suggestions, delicious on crackers. Or, try this falafel wrap: Freshly fried falafel with a handful of baby spinach, a pinch of alfalfa sprouts, 2 slices of avocado, cucumber, your homemade hummus and natural unsweetened yoghurt, all wrapped into a tasty wholemeal wrap.

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Keywords: Pumpkin Hummus, Pumpkin, Hummus