Fine vegan hummus made from roasted pumpkin, fine chickpeas, tahini, lemon juice and cumin. Perfect as a quick dip for raw vegetables or as a topping to a salad. Vegan and gluten free.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 238kcal
Ingredients
FOR THE PUMPKIN:
200gHokkaido pumpkinSeeds removed and cut into pieces
Preheat oven to 180 °C convection (200 °C upper-lower heat) and line a baking sheet with a permanent baking mat or baking paper.
FOR THE PUMP Place Hokkaido pumpkin pieces, coconut blossom sugar, olive oil and cinnamon in a bowl and mix well. Spread evenly on a baking sheet and place in the oven. Bake for 35 minutes until the squash pieces are nicely browned and soft. Remove from the oven and let cool briefly.
200 g Hokkaido pumpkin, 1 tbspn Coconut blossom sugar, 1 tbspn Olive oil, ½ tbspn Cinnamon
FOR THE HUMMUS provide a blender. Add in chickpeas, olive oil, cumin, tahini, garlic, salt, lemon juice and water and blend until you have a creamy hummus. Taste and season if necessary.
425 g Chickpeas cooked, 45 ml Olive oil, 1 tbspn Cumin ground, 45 g Tahini, 1 tbspn Garlic granules, 1 tbspn Salt, 60 ml Lemon juice, 125 ml Water, Olive oil
Pour into an airtight jar and store in the refrigerator, or use and enjoy immediately!