Roast Pumpkin Hummus

Roast Pumpkin Hummus

This is the most moreish dip. Great with carrot or celery sticks, dolloped on top of a salad or used with the Moroccan Quinoa Cakes!

Method

Preheat oven to 180 degrees and place pumpkin on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 25-30 minutes or until tender. Remove from the oven and place in a bowl to cool in the fridge.
Meanwhile in a small saucepan place the garlic and onion with a little bit of olive oil and sauté until al dente. Add the spices and cook stirring for 1 minute or until the spices become fragrant. Remove from heat and place into a food processor or blender. Add the chickpeas, honey, vegetable stock, olive oil, and cooled pumpkin into the processor or blender and mix for 1 -2 minutes until smooth and creamy. Add the lemon juice to taste, coriander and season with salt and pepper. Blend for a further 30 seconds to combine. Serve with carrot & celery sticks or over Moroccan Quinoa Cakes.
For more recipes visit: www.thewhimsicalwife.com

Ingredients

  • 1 ½ cup diced pumpkin, skin removed
  • 1 Tbsp olive oil *for roasting
  • 400g tin chickpeas, drained
  • 2 x cloves of garlic, finely diced
  • ¼ red onion, finely diced
  • 1 ½ tsp cumin, ground
  • 2 tsp coriander, ground
  • ¾ tsp turmeric
  • ½ tsp paprika
  • ¼ tsp cinnamon
  • ½ tsp ginger, ground
  • 1/8 tsp chilli *optional
  • ½ cup vegetable stock
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • ¼ - ½ lemon, juiced
  • 2 Tbsp fresh coriander, finely chopped

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