Roasted Pumpkin and Capsicum Hummus

This protein-packed spread is a great all-rounder. Awesome for vegans and vegetarians to get extra protein.

You can add to sandwiches or I love to chop up carrots and store them in a mason jar with daily fresh water, then I grab a handful of carrot sticks and take a container of hummus and put into lunches.

I make this in batches of this size, it needs to be kept in the refrigerator but you can also freeze it in small containers, then as I require it I defrost and store in the fridge.

Comment below if you mixed this recipe up with something different.

Ingredients 

2 cups pumpkin, I use butternut but use whatever you prefer

1 red or orange capsicum

1 teaspoon crushed garlic 

1 cans of chickpeas

1 tablespoon cooking oil, I use grapeseed

2 tablespoons tahini

½ teaspoon ground cumin

2 teaspoons paprika

Pinch of salt, I use pink Himalayan salt

Good quality olive oil

Method

1. Preheat oven to 200 fan bake.
2. Spin and chop pumpkin into small cubes and place on a roasting tray. Coat in cooking oil and half the garlic. Place in oven.
3. Chop capsicum into large sections about an inch by an inch, place on a roasting tray. Cover in the rest of the cooking oil and garlic. Place in the oven.
4. Once soft remove and cool.
5. Drain and wash chickpeas. Transfer into a food processor, add roasted vegetables and tahini and mix until smooth.
6. Add ground cumin, paprika and salt, mix. Add olive oil a bit at a time until you get the consistency you like.
7. Keep refrigerated.