Roasted Pumpkin & Cumin Hummus

By Michelle Southan

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This chickpeabased dip gets loads of colour and sweetness from the roast pumpkin.

All you have to do is throw all your ingredients of Roasted Pumpkin & Cumin Hummus

  1. 500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
  2. Olive oil spray
  3. 400g can chickpeas, rinsed, drained
  4. 1 garlic clove, crushed
  5. 1 tablespoon ground cumin
  6. 2 tablespoons fresh lemon juice
  7. 80ml (1/3 cup) olive oil
  8. Chopped fresh continental parsley, to serve
  9. Lavosh crackers, to serve

The instruction how to make Roasted Pumpkin & Cumin Hummus

  1. 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.
  2. Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.
  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.

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