Good Food
for Good

Hummus with pumpkin & coriander

QuickUnder $10/4 servesVegetarian Middle Eastern
Serves 4Time 15 minsHummus with Pumpkin and Coriander

A sweet twist on a classic favourite

Fat - total 23g 32%
Fat - saturated 3g 13%
Salt 408mg 18%
Protein 13g 27%
Carbs 31g 10%
Sugar 3g 4%
Energy 1604kJ 18%

% based on an adult’s recommended daily intake

Ingredients

  • ( 2 cup) Raw pumpkin, peeled
  • ( 2 cup) Canned chickpeas, drained
  • ( 2 cloves) Raw garlic, peeled
  • ( 5 tbsp) Tahini (sesame seed pulp)
  • ( 3/4 cup) Lemon juice
  • ( 1/2 bunch) Fresh coriander
  • ( 2 regular) Wholemeal flat bread (pita or Lebanese)
  • ( 2 tbsp) Olive oil

Method

  1. Preheat the oven to 180 degrees.
  2. Peel the pumpkin and cut it into small cubes.
  3. Drizzle the oil on the pumpkin, and roast the pumpkin in the oven for 20 minutes.
  4. Remove the pumpkin from the oven and allow it to cool.
  5. Drain the tin of chickpeas. Put the chickpeas, cooked pumpkin, garlic, coriander, and tahini into a food processor. Use the “Pulse” setting on the food processor until the ingredients have mixed to form a smooth paste.
  6. Serve with pita bread.
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