Have you ended up with roasted pumpkin leftovers? No problem, head straight to step 2 of the recipe below to give your hummus an Autumnal spin.
Serve this delicious hummus as a starter with fresh crudités or toasted bread, or as a high-protein complement to salad, veg or buddha bowls.
250g pumpkin 400g canned chickpeas (rinsed & drained) 2 tbsp tahini 1 tbsp lemon juice 1 tsp ground cumin 1 garlic clove
Preheated oven at 200C. Cut the pumpkin in chunks and roast on an oiled tray for 30min. When the pumpkin is cooked through, remove it from the oven and let it cool down completely
Once cool, add the pumpkin, chickpeas, tahini, lemon juice, cumin and garlic to a blender, then blast for 2 minutes or until smooth
Scoop the hummus into a bowl with something to dip in to have it as a starter or serve it as a high-protein topping in salad or veg bowls.