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Roasted Pumpkin Hummus
Easy and delicious dip from roasted pumpkin
Servings: 6 people
- 1/6 of a medium pumpkin
- 1 tsp paprika
- glug olive oil
- 1 tin chickpeas - drained and rinsed
- juice half a lemon
- 1 clove garlic - peeled
- 1 tsp toasted sesame oil
- 1 tbs tamari - I use Clearspring which is double strength or use soy sauce
- 1 tbs maple syrup
- dash liquid smoke
- salt & pepper to taste
Cut your pumpkin in half and scoop out the fibres and seeds. Cut into 1" wide wedges and peel. Place on a baking tray, sprinkle with olive oil, paprika and salt & pepper. Roast at 190C / 375F / GM4 for about 45 minutes, turning every 10 minutes or so. Allow to cool. Place all the ingredients in the food processor and blitz until smooth. Thin with a little water if needed. Season to taste.
Serve in a pretty bowl with a sprinkle of chilli flake and sesame seeds with vegetables and strips of pitta bread.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 159kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 178mg | Potassium: 345mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3425IU | Vitamin C: 4.5mg | Calcium: 44mg | Iron: 2.4mg