Roast pumpkin hummus
This recipe can be changed in so many ways. You can add beetroot instead of roast pumpkin. Take out the white beans and do more chickpeas. Add fresh herbs or different spices. Its really just about having fun with good ingredients.
3/4 cup ice cold water
400g of cooked chickpeas
200g of cooked white beans
Juice of 1 lemon
1 glove of garlic
tsp of cumin
tsp of turmeric
1/3 cup of tahini
1 cup of roast pumpkin
1 tsp of salt
Pre heat oven to 180 degrees.
Place sliced pumpkin (pealed) on lined tray. Cover with melted coconut oil and season with salt and pepper. Place in oven and cook until soft (about 30 minutes).
Leave to cool.
Put the cooked chickpeas and white beans into the food processor and slowly add ice as you blend. The addition of ice lowers the temperature of the blend, helping the hummus hold together.
When the chickpeas and white beans have reached a pasty consistency, slowly pour in the tahini and continue to blend until the mixture is very smooth.
Add the cooked pumpkin, garlic, lemon, spices, salt and blend for another 2 minutes. (Note: the temperature of the hummus should not exceed 5°C during the mixing process).
To serve, drizzle on some extra virgin olive oil and a sprinkle of sweet paprika.
If you are reading this you are kale-ing it!