Pumpkin Hummus with Crudités
INGREDIENTS
- 400g pumpkin or butternut, cubed
- 1 can (400g) chickpeas
- 2 tbsp tahini
- 1 lemon, juiced
- 1 small garlic clove
- 1 tsp ground cumin
- 2 carrots, cut into batons
- 1 cucumber, cut into batons
- A handful of radishes, halved
NUTRITION
Per serving
190
Calories
6g
Protein
24g
Carbs
8g
Fats
METHOD
1
Roast the pumpkin
Toss pumpkin cubes with a tablespoon of olive oil and roast at 220C for thirty minutes until caramelised.
2
Blend the hummus
Combine roasted pumpkin, chickpeas, tahini, lemon juice, garlic, cumin and salt in a processor. Blend for two minutes.
3
Loosen
Add three tablespoons of cold water with the motor running. Blend until light and fluffy.
4
Serve
Spoon the hummus into a wide bowl, drizzle with olive oil, surround with the prepared vegetables.
VEG.ARMY TIP
A pinch of chipotle powder turned into the hummus gives a smoky, grown-up edge.
