Easy Pumpkin Hummus

A creamy, lightly spiced hummus made with roasted pumpkin. Perfect for nourish bowls, wraps or as a dip with bread/crackers.

By @tessbegg

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 500 g butternut squash or pumpkin
• 420 g chickpeas
• 1 piece garlic cloves
• 0.25 cup hulled tahini
• 0.25 cup extra virgin olive oil
• 0.25 cup lemon juice
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 pinch cracked pepper
• 1 pinch salt

Instructions

1. Preheat oven to 200°C/400°F.
2. Leave the skin on the pumpkin and cut into quarters.
3. Place the pumpkin quarters facing down on a lined baking tray.
4. Bake in the oven for 40 minutes or until tender.
5. Once ready, allow to cool slightly and remove the skin from the flesh. Measure out 1 cup of pumpkin.
6. Add the ingredients to a food processor or high-speed blender.
7. Blend on high until smooth and creamy. Adjust taste with spices, salt and lemon if desired.
8. To serve as a dip, place hummus in a bowl and top with olive oil, sesame seeds, parsley and smoked paprika.
9. Store leftovers in an airtight container and use within 5 days.