|Photo: Roasted pumpkin & cumin hummus recipe|
This chickpea-based dip gets loads of colour and sweetness from the roast pumpkin.
Preparation Time 20 - 40 minutes
Cooking Time 35 minutes
Makes about 2 1/2 cups
500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
Olive oil spray
400g can chickpeas, rinsed, drained
1 garlic clove, crushed
1 tbs ground cumin
2 tbs fresh lemon juice
80ml (1/3 cup) olive oil
Chopped fresh continental parsley, to serve
Lavosh crackers, to serve
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 20 minutes to cool.
Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.
With the motor running, add the oil in a thin steady stream until smooth. Transfer the hummus to a serving bowl. Sprinkle with parsley and serve with crackers.
Cook's tips: Don't overcook the pumpkin - the hummus will have a smoother consistency if the pumpkin is only roasted until it's just tender and not too browned. To stop hummus from drying out when storing in the fridge or the freezer, place a thin layer of oil over the top.
Good Taste - November 2010, Page 130
Recipe by Michelle Southan
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