Pumpkin is a delicious and nutritious ingredient, its bright orange colour indicating the high levels of the antioxidant beta-carotene which our bodies convert to Vitamin A. It can easily be roasted, steamed, boiled, pureed into soups and dips, baked in a pie and even the seeds are edible, delicious raw or toasted and added to salads and dips.
Here we've created a variation on the traditional Hummus, with pumpkin the star ingredient, packing a powerful antioxidant punch.
- ¾ cup cooked pumpkin (roast, steam or boil)
- 400g tin chick peas, drained
- 2 cloves garlic, crushed
- 2 tbsp tahini
- 2 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp smoked paprika
- pinch salt
- freshly ground black pepper
- drizzle of olive oil
- handful of toasted pumpkin seeds
- pita bread and/or crisp raw vegetables
- Put pumpkin, chick peas, garlic, tahini, lemon juice and spices into a food processor and blend until smooth and creamy.
- Adjust texture by adding water to thin or more lemon juice to thicken. Season with salt and pepper to taste.
- Place into a bowl, drizzle with olive oil and scatter over some toasted pumpkin seeds.
- Serve accompanied by pita bread, toasted or natural and/or crispy fresh raw vegetables.