Hummus & Roasted Pumpkin
Feeling peckish? Try this as a healthy homemade autumn snack!
Ingredients
Hummus
118ml
Olive oil
4
Garlic cloves
chopped
800g
Cannellini beans
1
Lemon
2 tablespoons
Fresh parsley
chopped
Baked Pumpkin
1
Pumpkin
2 tablespoons
Olive oil
Additional
Bread
Pomegranate
Instructions
Hummus
Place the garlic cloves, white beans, 60ml of lemon juice, cumin and parsley in to a food processor and combine until smooth. Pour in the oil and blend until light and smooth. Taste and season with salt, pepper and paprika if desired.
Roasted Pumpkin
Preheat the oven to 200C, cut the top off the pumpkin, scoop out the pumpkin guts, carefully cut the pumpkin in to slices.
Place the slices of pumpkin on to a baking tray, drizzle with oil and toss so that each slice is coated with oil. Season with salt, cloves, cinnamon, nutmeg and sugar. Place in the oven for 20 minutes or until tender.
Additional
Toast a slice of bread, spread a generous serving of hummus on top, add slices of pumpkin, sprinkle with pomegranate and pumpkin seeds and finish off with a little pesto, salt and pepper.
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