Roast pumpkin and Garlic Hummus!
2 cups cubed and roasted pumpkin
2 cups of freshly cooked chickpeas or
1 x400gm of tinned chickpeas or cannellini or chick peas, well rinsed.
* note cannellini beans are not as dry so do work well if like your hummus nice and smooth
I do encourage you to try dried and soaking to rehydrate – the taste is worth it!
2 cloves of crushed garlic with Himalayan pink salt
cracked pepper
¼ tsp paprika
as much as you need..extra virgin olive oil I use The Village Press extra virgin olive oil, my favourite for this is Frantoio as it’s a little stronger and adds great flavour!
Peel and chop pumpkin into small pieces coat with oil and Smoked Paprika
Roast in moderate oven until nicely browned and well cooked, the longer you cook them the sweeter they become
Add chickpeas to blender with pumpkin and garlic and paprika, blend until combine gradually drizzle oil in until nice creamy consistency season to taste with salt and pepper
Served with vegetable sticks toasted wholemeal pitas and other goodies for a relaxed weekend family lunch.
Also fabulous as a spread for school lunched or pop some into a container with a mix of freshly chopped vegetables. It’s great to have on hand when the kids get home from school too.
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