Roasted pumpkin hummus
Makes 2 cups
Smooth and creamy roasted pumpkin
hummus with a hint cumin.
2 cups peeled and cubed pumpkin or
winter squash
1 tablespoon extra virgin olive oil
½ cup canned chickpeas
⅓ cup tahini (sesame seed paste)
¼ cup lemon juice
½ cup water
1 teaspoon salt
1 teaspoon ground cumin
2 cloves garlic — roughly chopped
Toasted pumpkin seeds for garnish (optional)
PREHEAT the oven to 450°F/230°C. TOSS
the pumpkin in the olive oil until well coated. PLACE the pumpkin on
a large baking tray and cook for 15 minutes, then toss, and cook for
a further 10 minutes. LET the pumpkin cool for 10 minutes. PLACE the
pumpkin and all the remaining ingredients in a food processor or
blender and process until smooth, scraping the sides occasionally.
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