Serves 6
100g diced pumpkin
1 tsp cumin seeds
1 can chickpeas, drained & rinsed
1 Tbsp tahini
Juice of 1 lemon
1 tsp sesame seeds
1/2 tsp cumin seeds
1. Roast pumpkin. Preheat oven to 220°C. Place pumpkin on a lined oven tray and toss with 1/4 tsp olive oil and cumin seeds. Season and roast for 20–25 minutes, until tender.
2. Prep & make hummus. Place chickpeas, tahini, lemon juice, roasted pumpkin, 1 tsp salt and 1 tsp extra-virgin olive oil into a food processor. Blend for 1–2 minutes, until combined and smooth.
3. Transfer hummus to a serving bowl or container and top with sesame seeds and second measure of cumin seeds.
4. Serve with crudites or seedy crackers, in a wrap or sandwich or on seedy toast.
Nutritional Info (per serve)
Energy (kJ): 386
Energy (Cal): 92
Carbohydrate (g): 11.5
Protein (g): 3.9
Fat (g): 2.9
Saturated Fat (g): 0.4
Sugars (g): 2.2
