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Roast Pumpkin Hommus

6-8

Ingredients

  • 500g peeled and de-seeded butternut pumpkin
  • 1 tbsp extra virgin olive oil
  • 400g tin chickpeas, drained
  • Juice of 1 lemon
  • 2 tbsp tahini
  • 1 garlic
  • ½ tsp cumin
  • 200g The Culture Co. Natural Kefir
  • Sea salt and freshly cracked black pepper

Directions

STEP 1
Preheat a fan-forced oven to 180ºC. Line a baking tray with foil. Cut pumpkin into large (5cm) cubes, toss in oil and season then scatter along tray and roast for 30-40 mins until soft. Allow to cool slightly.

STEP 2
Combine roast pumpkin with all other ingredients in a small food processor and blitz until smooth. Season to taste and serve with crackers.

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