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.
What are the benefits of eating pumpkin? Find out more in Emma's blog.
1. Prepare and arrange your chopped pumpkin on a tray and drizzle with extra virgin olive oil 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 extra virgin olive oil and Herbamare also.
3. Preheat your oven to 180⁰C and cook the seeds for 15 minutes, and the pumpkin for 45 minutes.
4. Blitz roasted pumpkin with the chickpeas, tahini, garlic, lemon juice and a pinch of Herbamare for seasoning. Gradually add extra virgin olive oil until desired consistency is achieved.
5. Serve and garnish with the roasted seeds.
Packed with vitamins & minerals
Source of healthy fats
Good source of protein
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.
Emma is a qualified nutritionist. She is passionate about all things food, and loves to share her knowledge of her experiences in the kitchen with exciting new recipes, plus, exploring how these healthy habits can translate into helping us feel better!
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Nature is just about the best thing we’ve got!