Roasted Pumpkin Hummus
500 grams grey skinned pumpkin, seeded and cut into pieces. (Leave the skin on, its easier to get it off later)
2 teaspoons Olive Oil
1 can chickpeas, rinsed and drained
3 cloves garlic, leave this whole with the skin on
1 small tablespoon ground cumin
3 Tablespoons Lemon Juice
1/3 cup Olive Oil
¼ Cup Tahini
½ teaspoon Salt
½ teaspoon ground pepper
A shake of Cayenne Pepper
3 teaspoons Pumpkin Seeds, lightly toasted for garnish
Lay the pumpkin and garlic on a tray in the oven, toss with the 2 teaspoons of Oil. Bake in oven at 180 for around an hour. Take this out and cool.
Take skin off Pumpkin, and squeeze garlic out into a bowl. Discard skins.
Mix all together in a bowl and mix with stick mixer or whiz until it reaches the consistency you like.
Garnish with toasted pumpkin seeds and serve with carrot sticks or crackers.
