Pumpkin hummus with dippers
- 2½ cups peeled and chopped pumpkin
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
- 2 tablespoons tahini
- 2 teaspoons ground cumin
- 1 clove garlic, crushed
- cracked black pepper
- 2-3 tablespoons lemon juice
- 2 tablespoons dukkah
- 1 large carrot, cut into batons
- 2 celery stalks, cut into batons
- ¾ cup snow peas, trimmed
- ¾ cup green beans, trimmed
- 2 wholemeal pita breads, toasted
1 In a medium microwave-safe bowl, place pumpkin and ¼ cup water. Cover and cook on high for 6 minutes. Drain and cool.
2 In a large bowl, place pumpkin and chickpeas. Lightly mash and add tahini, cumin and garlic, and season with pepper. Add lemon juice to taste. Divide mixture between 2 plastic containers. Sprinkle over the dukkah, seal with lid and refrigerate overnight.
3 Into a container or zip-lock bag, place vegetable sticks and refrigerate overnight.
4 When ready to eat at work, toast or warm pita bread and tear into pieces. Serve with hummus and vege sticks.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 23g
Make it gluten free: Use gluten-free wraps and check tahini, cumin and dukkah are gluten free.
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