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Roasted Pumpkin Hummus Recipe


Danielle Minnebo's Roasted Pumpkin Hummus Recipe

Credit: Danielle Minnebo

Since I started making my own hummus last year, I can’t go back to store bought. Homemade hummus tastes fresher, richer and has so much more flavour. I’ve also been experimenting with some fun additions to my hummus recipe and roasted pumpkin works great. It adds a lovely orange colour and a very sweet flavour.

Makes: 1 jar

Ingredients

Method

  • 200g roasted pumpkin
  • 230g cooked chickpeas
  • ¼ cup olive oil
  • ¼ cup hulled tahini
  • ⅓ cup water
  • ¼ cup lemon juice
  • ½ tsp sea salt
  1. Add all ingredients to high-powered blender or food processor. Blend until smooth and pour out onto round serving bowl.
  2. Drizzle with tbsp olive oil and sprinkle with some cooked chickpeas.
  3. Serve with crackers and vegetable sticks.
  4. Note: This will keep in the fridge for up to 10 days.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.