Lisa’s Roast Pumpkin & Garlic Hummus

Roast Pumpkin and Garlic Hummus

Eating garlic regularly can help reduce cholesterol and triglyceride levels. Garlic also helps to thin the blood, which reduces the risk of heart attack. Garlic contains an active compound called allicin, which has potent immune-enhancing and anti-microbial properties. Crushing or cutting garlic activates the allicin.

Serves: 6-8

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Roast Pumpkin and Garlic Hummus

By: Lisa Guy

This vibrant and delicious hummus will be a stand-out performer at your next picnic!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 3 garlic cloves, unpeeled
  • 500g Kent or Jap pumpkin, peeled & cut into chunks
  • 2 × 400g tins chickpeas, drained & rinsed
  • ¼ cup tahini
  • ¼ cup cold-pressed extra-virgin olive oil
  • Juice 1 large lemon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Pinch sea salt
  • Flaxseeds, pepitas or chopped pistachios, to serve

Method


  • Preheat oven to 200ºC.
  • Place garlic and pumpkin pieces on baking tray lined with baking paper. Drizzle in a little olive oil and place in oven for around 40 mins, until golden and cooked through. Set aside to cool before adding to other ingredients.
  • Place chickpeas, tahini, olive oil, lemon juice, roast pumpkin, peeled garlic, spices, and a pinch of sea salt in food processor. Blend until hummus is smooth and well combined. Add a little water if too thick.
  • Place hummus on serving plate or bowl. Drizzle with olive oil and sprinkle with nuts or seeds of your choice. Serve with crusty bread, crackers or vegie sticks.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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