Pumpkin & Turmeric Hummus

I LOVE this recipe, here are the reasons why!

Its incredibly easy to make, it takes less than 10 mins to put together, it’s very nutritious, it’s so delicious and it’s extremely versatile. Try it and see for yourself (ideas on how to eat it are below recipe).

Ingredients

1/4 cup freshly squeezed lemon juice

1/4 cup hulled tahini

2 tablespoons olive oil

1/2 teaspoon ground cumin

1 small garlic clove

1 tin chickpeas (preferably organic, no added salt), drained & rinsed

1/2 cup cooked pumpkin (left overs from a roast is great)

1/2 teaspoon ground turmeric

salt & pepper to taste

Method

Place lemon juice, tahini, olive oil, cumin and garlic into a food processor. Blend for 30 - 1 min to make a smooth paste (this ensures a very creamy end product). Scrap the sides down and add the chickpeas, pumpkin and turmeric. Blend again until everything is combined and at your desired consistency (can be really smooth or chunky if you prefer). If you find the mixture not combining well add a tablespoon of water. Mix in salt & pepper to taste.

Ways to enjoy…

  • As a dip with vegetable (capsicum, celery, cucumber, carrot, cooked sweet potato, zucchini) sticks or rice crackers

  • Spread on toast

  • mixed through cooked pasta (try pulse pasta or wholemeal for maximum nutrition) - YUM

  • Infant feeding - mashed into vegetables

  • Eaten by the spoonful

  • Perfect to make for family and friend gatherings. What to bring when told not to bring a thing.