Pumpkin Hummus with Roasted Seeds

Pumpkin Hummus with Roasted Seeds

Preparation time: 10mins

Cooking time: 1hr

Number of servings: 4

Carbon Footprint (per serving): kgCO2e

Recipe submitted by: Nutritionist Emma Thornton

Ingredients

  • 1/2 small pumpkin (any variety), or butternut squash, deseeded and chopped
  • Handful of seeds removed from pumpkin, smaller ones will be more subtle
  • 200g chickpeas, drained weight
  • 2 x tbsp tahini (shop bought or homemade)
  • 2 x garlic cloves, peeled
  • Juice of ½ lemon
  • 50ml extra virgin olive oil
  • Herbamare Seasoning Salt

Method

  1. Prepare and arrange your chopped pumpkin on a tray and drizzle with EVOO and season with Herbamare.
  2. Boil your pumpkin seed kernels for 5 minutes before drying off and preparing on a separate oven try. Season with a little EVOO and Herbamare also.
  3. reheat oven to 180⁰C and cook seeds for 15 minutes, and pumpkin for 45.
  4. Blitz roasted pumpkin with the chickpeas, tahini, garlic, lemon juice and a pinch of Herbamare for seasoning. Gradually add EVOO until desired consistency is achieved.
  5. Serve and garnish with the roasted seeds.

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Suppliers

Herbamare Seasoning Salt (£3.25, avogel.co.uk)

Nutritional Information

This recipe is full of goodness:
• Packed with vitamins and minerals
• Source of healthy fats
• Good source of protein

More Useful Information

This recipe includes fresh pumpkin, incorporating both the vibrant flesh, and the crunchy seeds to create an all-round taste and nutrient power-house. The orange flesh is rich in beta-carotene which is handily converted into vitamin A in the body, whereas the seeds provide a wonderful dose of healthy fats, and essential nutrients including zinc and magnesium, not to mention fibre.

A different, nutritious take on traditional hummus, with an added crunch for texture. Get adventurous with your leftover pumpkin and try a refreshingly different take on hummus. Waste not want not in this recipe as I also don’t let the pumpkin seeds go to waste either, instead helping to utilise their taste and texture and make them an integral part of this delicious recipe.

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