I’ll admit I’m not a huge fan of traditional hummus (*gasps), but this roast pumpkin variation has got me hooked. So easy to prepare at the start of the week for a scrumptious breakfast (pictured above) or for a nutritious snack on the run.
ABOUT THE INGREDIENTS:
Tahini is a paste made via the process of grounding down sesame seeds. There are two types of tahini – both hulled (outer shells removed) and unhulled (outer shells intact). Unhulled tahini is believed to contain a higher source of nutrients given it uses the entire seed.
Unhulled tahini contains a wonderful array of nutrients – calcium being one of them. It’s also rich in minerals like that of phosphorus, lecithin, magnesium, potassium and iron. As well as E and B vitamins.
Chickpeas are a wonderful source of dietary fibre. Dietary fibre will help you stay fuller for longer, assist in the management of your blood sugar levels whilst also improving your stool formation and transit. Benefits of chickpeas are enhanced when they’re paired with fresh vegetables, so don’t forget to pair this dip with some vegetable crudités (my favourite are red capsicum, snow peas and carrots).
A tasty variation on a traditional favourite. This Roast Pumpkin Hummus is one to keep in rotation.
- 250g pumpkin, peeled and diced
- 1 clove garlic, roasted (optional)
- 400g chickpeas, rinsed and drained
- 2 tbsp. tahini
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. paprika
- 1 tbsp. lemon juice
- 1/2 tsp. chilli powder (optional)
- 1 tbsp. olive oil (optional)
Preheat oven to 180C. Line a baking tray with baking paper. Spread diced pumpkin and garlic (if using) evenly across the base of the baking tray and place in the oven for 25 minutes until golden.
Once pumpkin has been cooked, place remaining ingredients in a food processor and blend until combined. Use extra olive oil to reach desired consistency. Pop in a small bowl and serve with vegetable crudites or on a piece of toast with poached eggs in the morning.