In
AuthorJanella
RatingDifficultyBeginner
Yields1 Serving
 2 cups Japanese pumpkin, skin removed steamed
 1 tin chickpeas, drained and rinsed
 1 tbsp tahini
 1 tsp cumin powder
 1 tbsp lemon juice
 1 garlic clove, finely grated
 1 tsp sea salt
 mountain bread wraps
 1 cucumber, thinly chopped
1

Cut the pumpkin into chunks and steam.

3

In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.

5

Cut mountain wraps into wedges and toast in a dry fry pan until crisp.

Serves about 2

Ingredients

 2 cups Japanese pumpkin, skin removed steamed
 1 tin chickpeas, drained and rinsed
 1 tbsp tahini
 1 tsp cumin powder
 1 tbsp lemon juice
 1 garlic clove, finely grated
 1 tsp sea salt
 mountain bread wraps
 1 cucumber, thinly chopped

Directions

1

Cut the pumpkin into chunks and steam.

3

In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.

5

Cut mountain wraps into wedges and toast in a dry fry pan until crisp.

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