Hummus & Roasted Pumpkin

Feeling peckish? Try this as a healthy homemade autumn snack!



118ml Olive oil
4 Garlic cloves chopped
800g Cannellini beans
1 Lemon
1 teaspoon Ground cumin
2 tablespoons Fresh parsley chopped
1/2 tablespoon Salt
1 teaspoon White pepper
A pinch of Paprika

Baked Pumpkin

1 Pumpkin
2 tablespoons Olive oil
1/8 teaspoon Ground cloves
1 teaspoon Ground cinnamon
1/8 teaspoon Ground nutmeg
2 tablespoons Coconut sugar
2 teaspoons Salt





Place the garlic cloves, white beans, 60ml of lemon juice, cumin and parsley in to a food processor and combine until smooth. Pour in the oil and blend until light and smooth. Taste and season with salt, pepper and paprika if desired.

Roasted Pumpkin

Preheat the oven to 200C, cut the top off the pumpkin, scoop out the pumpkin guts, carefully cut the pumpkin in to slices.

Place the slices of pumpkin on to a baking tray, drizzle with oil and toss so that each slice is coated with oil. Season with salt, cloves, cinnamon, nutmeg and sugar. Place in the oven for 20 minutes or until tender.


Toast a slice of bread, spread a generous serving of hummus on top, add slices of pumpkin, sprinkle with pomegranate and pumpkin seeds and finish off with a little pesto, salt and pepper.

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