Roasted Pumpkin Cumin Hummus

This chickpea-based dip gets loads of colour and sweetness from the roast pumpkin.

The ingredient of Roasted Pumpkin Cumin Hummus

• 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

The Instruction of roasted pumpkin cumin hummus

• preheat oven to 200u00b0c 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

Nutritions of Roasted Pumpkin Cumin Hummus

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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