Roast Pumpkin & Bippi Hummus
March 12, 2019
The dip that disappears! A flavoursome and spicy pumpkin celebration to share…
Ingredients
- 500g kent pumpkin, peeled and chopped into small cubes
- 1 can of chickpeas, drained and rinsed
- 2 tbsp extra hot Bippi
- 4 tbsp extra virgin olive oil
- 1/4 cup chopped parsley
- Juice of whole medium sized lemon
- 2 tbsp tahini
- 80ml water
- 2-3 tsp salt
- pepper to taste
Instructions
- Toss the pumpkin in 2 tbsp of the oil. Add salt and pepper then roast in the oven at 200 degrees for 15 mins, or until tender. Allow to cool.
- In a food processor, add remaining ingredients plus the cooled roast pumpkin. Blend until smooth or leave it chunky if you prefer.
- To serve, slice up some Nonna style crusty ciabatta, pita or veggies. Go crazy!
