Roasted Pumpkin Hummus

Beautiful golden roast pumpkin hummus with tasty crackers for a real gathering snack.

Ingredients

Ingredients
Servings:
g
Chickpeas
g
Hokkaido Pumpkin
Garlic Clove
tsp
Ground Cumin
tbsp
Tahini Paste
tsp
Maple Syrup
tbsp
Olive Oil
tbsp
Lemon Juice
Handful Fresh Parsley
Salt & Pepper to taste
Sesame Seeds

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
  2. In a bowl, toss together the pumpkin pieces, oil and cumin. Spread the pieces out on a lined baking sheet. Roast for 25-30 minutes or until the edges of the pumpkin have become a little blackened.
  3. Place the pumpkin and chickpeas in a food processor along with the tahini, olive oil, lemon juice, maple syrup, salt and pepper.
  4. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
  5. Scoop into a serving bowl drizzled with some olive oil and sprinkled with parsley.
  6. Serve with chips, crackers or toasted pita bread.

Preparing In The Kitchen
  1. Preheat the oven to 200 °C and line a baking sheet with parchment paper.
  2. In a bowl, toss together the pumpkin pieces, oil and cumin. Spread the pieces out on a lined baking sheet. Roast for 25-30 minutes or until the edges of the pumpkin have become a little blackened.
  3. Place the pumpkin and chickpeas in a food processor along with the tahini, olive oil, lemon juice, maple syrup, salt and pepper.
  4. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
  5. Scoop into a serving bowl drizzled with some olive oil and sprinkled with parsley.
  6. Serve with chips, crackers or toasted pita bread.

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