Recipe

Spiced pumpkin hummus

Adding roasted pumpkin through your homemade hummus bulks it up and adds a lovely sweetness that is utterly moorish. We've also added some crunchy toasted almonds and fragrant spices for maximum flavour.

Sep 26, 2016 8:29am
  • 10 mins preparation
  • 20 mins cooking
  • Makes 2 cup
    • Print
    Print

Ingredients

Spiced pumpkin mix
  • 400 gram pumpkin, cut into 2cm pieces
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 1/2 tablespoon olive oil
  • 2 tablespoon flaked almonds
  • 2 teaspoon chopped chives, to serve
  • 1 tablespoon toasted chickpeas, to serve
Basic hummus
  • 400 gram can chickpeas, rinsed
  • 2 clove garlic, crushed
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 2 tablespoon warm water

Method

Spiced pumpkin hummus
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line an oven tray.
  • 2
    Toss the pumpkin with the cinnamon, nutmeg and oil. Place pumpkin mixture on prepared tray.
  • 3
    Roast for 20 minutes, or until the pumpkin is tender, adding almonds in last 5 minutes of cooking.
  • 4
    Make basic hummus: Place chickpeas, garlic, tahini, cumin,salt, juice, oil and the warm water in a food processor; process until smooth.
  • 5
    Stir pumpkin mixture through hummus. Serve topped with chives and chickpeas.

Notes

Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food