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Spiced Pumpkin Hummus With Sage
This spicy warming hummus is perfect as a dip with pasta, in pittas and in soup too
Ingredients
- 100 g pumpkin flesh cut into 1ccm cubes
- 2 cloves garlic unpeeled
- 2 sage fresh sage leaves chopped
- 1 tbsp olive oil
- 400 g chickpeas can of chickpeas drained
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp dried chilli flakes
- 1/2 tsp salt
- olive oil to serve
Instructions
- preheat oven to 200C
- place pumpkin and garlic on an oven tray with the chopped sage and drizzle over the oil and roast for approx 20 minutes till pumpkin is tender. Allow to cool and pop the garlic from its skins
- Whizz all the ingredients in food processor and add a little extra olive oil or water to make the hummus the consistency you prefer
- serve hummus with toasted pumpkin seeds and fried sage leaves
Notes
Serve this pumpkin hummus as a dip with crudites, chips etc , as a filling in sandwiches and pittas, with BBQ and more
Nutrition
Calories: 922kcalCarbohydrates: 125gProtein: 40gFat: 33gSaturated Fat: 4gSodium: 1219mgPotassium: 1689mgFiber: 33gSugar: 23gVitamin A: 8960IUVitamin C: 23mgCalcium: 285mgIron: 15mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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