Pumpkin Hummus

I love a good hummus recipe, the inclusion of pumpkin adds some extra sweetness compared to your traditional straight chickpea-based hummus. Pumpkin and chickpeas are a good source of complex carbohydrates as well as protein (from the chickpeas). The inclusion of an array of different plant based foods in this recipe (e.g. pumpkin, chickpeas, garlic, tahini) is also great for the health of our gut microbiome, as different plant-based foods contain different fibres (aka prebiotics) and it’s these fibres that feed different microbes in the gut!

Serves one large bowl of hummus

Ingredients

280g roasted pumpkin or roughly 1/4 of a raw Kent pumpkin (or other pumpkin)

1 cup cooked or tinned chickpeas, I used Organic Chickpeas

2 cloves garlic, roughly chopped

2 tbs tahini

1/2 lemon, juice only

Pinch of celtic sea salt

Extra virgin olive oil

Method

1. To roast the pumpkin, chop roughly into large chunks, sprinkle with salt and lightly drizzle with some extra virgin olive oil. Place into a preheated oven at 180 degrees C. Roast for approximately 1 hour or until well cooked and pumpkin has started to brown.

2. Once cooked allow the pumpkin to cool and then remove the skin from the pumpkin. The pumpkin should be mushy and well cooked upon touch.

3. Add the roasted pumpkin first to your food processor or blender, then add the other ingredients on top. Blend well until ingredients have become smooth.

SERVING SUGGESTIONS: I topped mine with a drizzle of extra virgin olive oil and Macro Wholefoods Crunch with a Punch Toppers. This hummus goes great with a grazing platter, with veggie sticks/crakcers, on top of your salad and even on some toast with avocado and tomato.