Beautiful golden roast pumpkin hummus with tasty crackers for a real gathering snack.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
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.
Place the pumpkin and chickpeas in a food processor along with the tahini, olive oil, lemon juice, maple syrup, salt and pepper.
Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
Scoop into a serving bowl drizzled with some olive oil and sprinkled with parsley.
Serve with chips, crackers or toasted pita bread.
Preparing In The Kitchen
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
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.
Place the pumpkin and chickpeas in a food processor along with the tahini, olive oil, lemon juice, maple syrup, salt and pepper.
Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
Scoop into a serving bowl drizzled with some olive oil and sprinkled with parsley.
