Here is a quick and easy recipe for homemade Roast Pumpkin Hummus. It’s great served with veggie slices or crackers for a yummy and nourishing afternoon snack.
Roast Pumpkin Hummus
1 small pumpkin or half a butternut (400g)
2 cloves of garlic, whole and unpeeled
1 tablespoon of coconut oil
Salt and pepper
1 cup of chickpeas, soaked and boiled (or 1 tin)
1 Tbsp of tahini
1 Tbsp of olive oil
Juice of half a lemon
- Cut the pumpkin into cubes and place on a baking tray with the unpeeled garlic cloves. Add the coconut oil and season with salt and pepper. Cook for 30 minutes or until tender and smelling delicious.
- Puree all ingredients in a blender or food processor until smooth. Add a little water to blend if needed.
- Store in the fridge for 4 days.