- 1 small pumpkin
- 2-4 tbsp / 1/8-¼ cup lemon juice
- 1 garlic clove, pressed
- ¼ cup Chickpeas FAMILEX
- ½ tsp salt, more to taste
- ¼ tsp hot chilli powder (optional)
- olive oil, for roasting
- fresh parsley or coriander, to garnish
- black and white sesame seeds, to garnish
- 2 tsp chilli oil or extra virgin olive oil, to garnish
METHOD
- Heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes – until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead.
- Transfer pumpkin to a food processor. Add chickpeas, pressed garlic, salt, chilli, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out.
- Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted pita or sourdough bread and a selection of mezze dishes.
