Adding baked vegetables to hommous offers so many advantages: more variety; an enhanced nutrient profile; and lower caloric density… which means it’s OK to eat an extra-big helping :).
This pumpkin hommous is always a hit at my Empowered Eating seminars. Can’t make it to the live seminar? That’s OK – Empowered Eating Virtual gives you access to the lectures and cooking demonstration from the live seminar. Watch and learn in any place that’s convenient to you!
Ingredients:
300 g pumpkin
2 cups cooked or canned low- or no-salt chick peas (if using home-cooked, retain cooking liquid; if using canned, retain canning liquid)
2 tbsp tahini
Juice of 1-3 lemons, to taste
1-3 cloves garlic, to taste
1 tsp cumin
1 tsp allspice
Method:
Preheat oven to 180℃. Line a baking tray with baking paper.
Cut unpeeled pumpkin into wedges, place on prepared baking tray and bake for 20 minutes or until pumpkin is very tender and just beginning to brown on top.
Allow pumpkin to cool, then scoop out pumpkin flesh and place with all ingredients – starting with juice of 1 lemon – in food processor or high-powered blender. Blend until very smooth, adding extra lemon juice according to your taste preference, and extra chick pea cooking or canning liquid as required to reach desired consistency.
