PARTNER CONTENT: Roast pumpkin hummus

Anina's Recipes
Prep: 15 mins, Cooking: 35 mins
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By Food24 March 26 2019
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Ingredients (12)

for the hummus:
300 g pumpkin — diced and peeled
2 tsp cumin — ground
salt and freshly ground black pepper
2 canned chickpeas — drained
4 tahini paste
salt and freshly ground black pepper
TO SERVE:
¼ cup black sesame seeds — toasted
50 g baby carrots
50 g baby radishes
50 g mangetout
30 g pea shoots
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Method:

For this recipe you will need 4 x 212 ml Consol jars.

Preheat oven to 200°C.     

Place the pumpkin, cumin and 4 tablespoons of olive oil into a baking dish, toss together, then roast for 25 mins or until the pumpkin is tender.

Place butternut, remaining olive oil, chickpeas, tahini and seasoning into a blender and puree until smooth, add a little of the chickpea water to the mixture if it’s too thick.

Place the hummus into the jars, then sprinkle over a layer of sesame seeds.

Arrange a few of the baby vegetables and pea shoots on top to create an edible garden scene.

Serve jars on wooden boards with extra baby vegetables to dip.

Recipe by Zola Nene. Image by Jan Ras.

 

 



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