Warm Roast Pumpkin & Hazelnut Hummus Salad

Warm Roast Pumpkin and Hazelnut Hummus Salad Recipe

Pumpkin has high levels of pro-vitamin A, an important vitamin for maintaining healthy eyesight and skin. Pumpkin also contains plenty of lutein and zeaxanthin, which are antioxidants with a protective effect against degenerative eye diseases like macular degeneration. Hummus is a wonderful source of protein and dietary fibre to help keep blood sugar levels balanced, and iron and B vitamins for energy production.

Serves: 3–4

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Warm Roast Pumpkin and Hazelnut Hummus Salad Recipe

By: Lisa Guy

Pumpkin has high levels of pro-vitamin A, an important vitamin for maintaining healthy eyesight and skin. Get an extra delicious dose in this dish tonight.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ butternut pumpkin, skin on, cut into 2cm slices
  • 400g tin chickpeas, drained & rinsed
  • 1–2 cloves garlic
  • 2 heaped tbsp tahini
  • Pinch sea salt
  • Juice 1 small lemon
  • 2 tbsp olive oil
  • Handful hazelnuts, halved
  • Handful parsley, roughly chopped
  • 2 tbsp hemp seeds

Method


  • Preheat oven to 190°C and line baking tray with baking paper.
  • Put pumpkin slices on tray and brush with olive oil.
  • Bake pumpkin for around 40 mins, or until cooked through and golden. Flip pumpkin after 30 mins.
  • To make hummus, place chickpeas, garlic, tahini, sea salt, lemon juice and olive oil in food processor and blend until smooth and well combined.
  • Toast hazelnuts in frying pan.
  • Spoon hummus onto serving dish, top with pumpkin and sprinkle with hazelnuts, parsley and hemp seeds.

  

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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