600g pumpkin (peeled, cored and chopped)
olive oil (to drizzle)
1/3 cup olive oil
400g can of chickpeas (drained and rinsed)
1 garlic clove (crushed)
1 tbsp ground cumin
2.5 tbsp lemon juice
Pinch of salt
Sprinkle of pepper (to serve)
Pumpkin seeds (to serve)
Fresh parsley (to serve)
Preheat the oven to 200 degrees celsius (fan).
Place the prepared pumpkin on a baking tray in a single layer and drizzle with olive oil, salt and pepper. Give the tray a good shake to make sure the pumpkin is fully coated. Bake for 20-30 minutes until soft then set aside to cool.
Put the pumpkin, olive oil, chickpeas garlic, cumin, lemon juice and salt in a food processor and blitz until smooth.
Transfer the hummus to a serving bowl and garnish with a sprinkle of pepper, pumpkin seeds and fresh parsley. A perfect dip for carrots, mushrooms, tomatoes or crackers!
Copyright: The Wild Co.
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