Whipped pumpkin hummus recipe
SERVES: many PREP: 5min COOK: 20minPRINT CONVERSIONS
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This is my new favourite hummus. For some reason my straight up hummus is usually pretty bland and I have to up the salt considerably to boost the flavour. With this one I don’t, it’s got a delicious sweetness to it and a great texture. You’ll love it.

You'll Need

1 quarter wedge of Japanese pumpkin, peeled and diced

1 tbs olive oil

1 tbs cumin powder

2 cloves of garlic, skin on left whole

sea salt

1 can organic chickpeas, drained and rinsed

2 tbs tahini paste

1 tbs tahini oil/ or olive oil

juice of 1 lemon

warm water additional (if necessary)

pepitas to garnish

 

Method

Pre heat oven to 180C and line a baking tray with baking paper.

In a bowl toss the pumpkin together with the olive oil, cumin and whole garlic cloves together with a good pinch of sea salt.

Spread the pumpkin mixture out onto the baking sheet and pop it into the oven for 20 minutes or until the edges are golden brown and starting to crisp up.

Allow the pumpkin to cool.

Squeeze out the garlic into a food processor and add the roasted pumpkin, chickpeas, tahini, tahini oil or olive oil, lemon juice and blitz until smooth. Add a little warm water to help thin out the hummus if it’s too thick. Blitz like crazy until creamy and soft. Check seasoning again to make sure it’s right for your tastes.  Smear over crackers or bread and top with pepitas.

 

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