Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand

Pumpkin Hummus

1/2 cup rice bran, olive oil or grapeseed oil
1/4 cup lemon juice
1 1/4 tsp sea salt
6 cloves of roasted garlic
2 cups cooked chickpeas

200 g cumin roasted pumpkin

1/4 cup tahini (sesame seed paste)

1 1/4 cups water – depending on the consistency you prefer.
2 tsp ground cumin
1 tsp ground paprika

  • Bend the first 4 ingredients in a food processor with 1 cup of chickpeas.
  • Add the remaining ingredients & blend well.
  • Spoon into containers to store in the fridge or freezer.
  • Makes 4 cups.

To cook dried chickpeas:
Soak overnight, rinse them well & boil gently for 1 1/2 to 2 hours. Allow to cool.
This can be done the day before you make the hummus, just keep them in the fridge, or you can freeze them until you need them.