WWW.FREI-STYLE.COMPumpkin hummus with roasted veggies
Ingredients
Hummus:
- 300 gr (10.5 oz.) pumpkin (cooked)
- 1 jar chickpeas
- 2 Tbsp tahini
- 2 Tbsp olive oil
- juice of 1 lemon
- 1/2 Tsp coriander
- 1/2 Tsp cumin
- 1 Tsp garlic powder
- salt
- pepper
- paprika
- Water of the chickpeas or some vegan cream
Veggies:
- 5 purple potatoes
- 2-3 parsnips
- 2-3 carrots
- 1 red pepper
- 2-3 shallots
- 2 Tbsp olive oil
- salt
- pepper
- paprika
- garlic powder
- fresh thyme
- fresh rosemary
Instructions
Hummus:
- 1.Cut the pumpkin into cubes and cook or steam it (you could also roast it in the oven or use frozen one)
- 2.Drain the chickpeas, but keep the water
- 3.Add all ingredients into a food processor or blender and mix well until well combined and creamy
- 4.Add some chickpea liquid or cream until you have the perfect creaminess
- 5.Season to taste with salt and pepper
Veggies:
- 1.Preheat the oven to 200 degree (400 F)
- 2.Cut the veggies and shallots into pieces/cubes
- 3.Mix with the spices and olive oil
- 4.Add to a baking pan and cover with lot of fresh herbs
- 5.Bake for 30-40 minutes until brown and crispy
- 6.Layer on top of the hummus, sprinkle some paprika and drizzle of olive oil
Notes
Tip from my kitchen: For a deeper flavor I roast the pumpkin in the oven instead of just cooking it. If you don't have tahini on hand, simply use a spoonful of cashew or almond butter. Adjust the creaminess to taste with a little chickpea water or vegan cream. Stored airtight, the hummus keeps for 3–4 days in the fridge and freezes well in portions.
Nutrition per serving: 465 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook