Roasted pumpkin & cumin hummus

Name: Roasted pumpkin & cumin hummus
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 500g Kent pumpkin, peeled, seeded, cut into 3cm pieces; Olive oil spray; 400g can chickpeas, rinsed, drained; 1 garlic clove, crushed; 1 tbsp ground cumin; 2 tbsp fresh lemon juice; 80ml (1/3 cup) olive oil; Chopped fresh continental parsley, to serve; Lavosh crackers, to serve

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Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Author : Michelle Southan

vegetarian vegan roast

Ingredients

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500 grams Kent pumpkin, peeled, seeded, cut into 3cm piecesOlive oil spray400 grams can chickpeas, rinsed, drained1 garlic clove, crushed1 tbsp ground cumin2 tbsp fresh lemon juice80 milliliters (1/3 cup) olive oilChopped fresh continental parsley, to serveLavosh crackers, to serve

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Instructions

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Step 1

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.

Step 2

Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.

Step 3

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.