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PARTNER CONTENT: Roast pumpkin hummus

Roast pumpkin hummus


Preparation time: 15 mins
Cooking time: 35 mins
 
 

Ingredients

 
  • For the hummus:
  • 300
    g
    diced and peeled pumpkin
  • 2
    tsp
    ground cumin
  • salt and pepper
  • ¼
    cup
    olive oil
  • 2
    can
    chickpeas - drained
  • 4
    Tbs
    tahini paste
  • salt and pepper
  • To serve:
  • ¼
    cup
    black sesame seeds - toasted
  • 50
    g
    baby carrots
  • 50
    g
    baby radishes
  • 50
    g
    mange tout
  • 30
    g
    pea shoots
Servings: Change Serving
 
 

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.

 

Read more on: hummus  |  dips  |  partner content  |  pumpkin  |  dressing
 

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