Caramelised Pumpkin Hummus Dip

1 hour plus chickpea preparation time

8

Caramelised Pumpkin Hummus Dip

Introduction

This tasty variation to a traditional hummus dip is great on its own or as a spread.

Ingredients


1 cup WGS chickpeas

500g Jap pumpkin , skin and seed removed.

100g of tahini paste

2 cloves garlic peeled

50 ml of olive oil

50ml of fresh lemon

2 tbs of sea salt

200ml water, hot



Steps

1. Cook chickpeas. 


2. Chop Pumpkin into 2 cm chunks and place on lined baking tray . 


3. Bake at 180 C for 30-40 minutes. Occasionally stir the pumpkin. Cook until it is all caramelised.


4. Blend chickpeas, until smooth. Then add garlic, lemon juice, tahini. oil, salt

and pumpkin in a food processor. Add additional water and seasoning if

necessary.


5. Serve chilled with carrot /celery/other veggie sticks, dried biscuits, n wraps or on

favourite bread.


Note; Chickpeas can be pre pared by freezing them after cooking.

Caramelised Pumpkin Hummus Dip