This delicious recipe is a fun way to serve veggies.
Roast pumpkin hummus with veggie sticks
1 400g can of chickpeas, drained and rinsed
1 cup roasted pumpkin
2 tbsp lemon juice
1 tbsp tahini (sub 1 tbsp nut butter or extra virgin olive oil)
1 garlic clove, crushed
Salt to taste (optional)
Extra virgin olive oil to serve
4 medium carrots
4 medium stalks celery
1 large continental cucumber
2 medium capsicums
1 punnet cherry tomatoes
Add the chickpeas, pumpkin, lemon juice, tahini, and garlic to a blender/food processor and blend until smooth (approximately 1 minute). You may need to stop and scrape down the side of the food processor. Add salt to taste and mix until combined. Spoon hummus into serving bowl and drizzle with olive oil before serving.
To prepare the vegetables, peel if necessary, trim and slice lengthways the carrots, celery, cucumber, and capsicums. Serve alongside tomatoes with hummus.