Pumpkin Hummus

It might be a little more effort but there is nothing more satisfactory then making your own hummus and pesto. This is great as a snack with 100g veggie sticks and will last in the fridge for a week.

Ingredients

• 250g Pumpkin, diced and baked

• 1 tsp Olive oil

• 200g Chickpea, drained and rinsed

• 40g Tahini

• 50ml Water

• 25ml Lemon juice

• 1 tsp Salt

• 1 tsp Cumin

• 2 Garlic cloves

• 200g Carrot, peeled and cut into batons

• 200g Celery, cut into batons

• 200g Cucumber, cut into batons

Method

1. Preheat your oven to 180oC. Toss the chopped pumpkin in the olive oil, spread on a baking tray and bake for 25 minutes until soft.

2. Once soft add the pumpkin, chickpeas, tahini, water, lemon salt, cumin and garlic cloves to a food processor and blend until smooth.

3. Taste and add more water, salt, lemon, cumin or garlic depending on your taste preferences.

4. Serve with the vegetable sticks.