Roasted Pumpkin Hummus

4 cloves garlic

500g Pumpkin

1 can (400g) chickpeas

1/3 cup olive oil + 1 tbsp for roasting

1tbsp Tahini

1/2 tsp cumin, ground

1tsp smoked paprika

1tbsp lemon juice

salt and pepper



Peel the pumpkin and then cut into 1 inch cubes. Place on a lined baking tray with the garlic cloves. Drizzle with 1 tbsp olive oil over the pumpkin and season with salt and pepper. Roast in a hot oven (200C) for 20mins or until soft. Remove from oven and allow to cool. 

Meanwhile drain the chickpeas and place in a small saucepan and cover with water. Boil chickpeas for 15mins. Drain and allow to cool slightly.

In the food processor, place chickpeas, garlic cloves, pumpkin and blitz until smooth. Then add in remaining ingredients and blend until thick and creamy. 

Place into a dish and serve with crispy pita chips, or store in an airtight container and store for up to 5 days.