Pumpkin spice hummus
You will need:
½ cup of pumpkin puree
1 can chickpeas, drained and rinsed
2 cloves of garlic, crushed
Zest of 1 lemon
2 tbsp lemon juice
3 tbsp tahini, or peanut butter as a substitute
1 tsp cumin
1 tsp cayenne pepper
2 tbsp extra virgin olive oil
To make the pumpkin puree
- Preheat the oven to 165C.
- Cut your pumpkin down the middle, remove the seeds and pulp and cover each half with foil.
- Bake in the preheated oven for 1 hour, foil side up, or until tender.
- Scrape out the pumpkin meat and puree in a blender.
You can store any puree you don’t use in the freezer, using an...