Vegan Pumpkin Hummus

Written By Amanda Maiorano

10 minutes | Nut Free | Vegan

Ingredients

  • 1 cup pumpkin, diced 

  • 1 x 400g tin chickpeas, drained and rinsed 

  • 2 tablespoons tahini

  • 1 tablespoon lemon juice 

  • ¾ teaspoon ground cumin 

  • ½ tsp paprika 

  • 1 garlic clove

  • 1 tablespoon olive oil 

  • Pinch of salt and pepper 

Method

Step 1: Preheat the oven to 180°C and line a tray with baking paper. Place the diced pumpkin on the tray and drizzle with olive oil, then season with salt and pepper. Roast for 20-25 minutes, or until very soft. 

Step 2: Place the roasted pumpkin in a food processor along with the chickpeas, tahini, lemon juice, cumin, paprika, garlic, olive oil, salt and pepper. Process on high speed until smooth and creamy, then transfer to a bowl and enjoy with my Simple Seeded Crackers.

Amanda Maiorano
Previous

Lemon, Blueberry & Chia Muffins 
Next

Simple Seeded Crackers