Pumpkin + Humus, there’s not much more that you need in life.
- 1 cup cubed butternut pumpkin
- 4 cloves garlic (skin on)
- 4 cloves garlic (peeled + minced)
- 2 Tbsp lemon juice
- 1 15-ounce can chickpeas (lightly rinsed + drained)
- 1/3 cup tahini
- 3-4 Tbsp olive oil
- 1/4 tsp each sea salt + pepper
- 1/2 cup fresh chopped parsley
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
Preheat oven to 200 degrees fan forced
Add cubed pumpkin and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine
Bake for 15-20 minutes, or until all pumpkin is fork tender and the garlic is golden brown. Let cool 5 minutes
Peel roasted garlic and add to blender along with pumpkin,fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika
Purée until creamy and smooth, scraping down sides as needed and adding more olive oil or a touch of water if it’s too thick
Taste and adjust seasonings. Then serve immediately with pita chips and or crackers or even fresh veggie sticks.
simplynatalielaura 