Photo of Pumpkin yoghurt hummus by WW

Pumpkin yoghurt hummus

0 - 2
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Add some colour, flavour and creaminess to traditional hummus with the addition of pumpkin and yoghurt.

Ingredients

Butternut pumpkin

200 g, peeled and chopped

Canned chickpeas, rinsed and drained

1 400g can

Ground cumin

1 tsp

Garlic

1 clove(s), crushed

99% fat-free plain yoghurt

¼ cup(s), (60g)

Lemon juice

1 tbs

Fresh coriander

2 tbs, chopped

Instructions

  1. Boil, steam or microwave pumpkin until tender. Drain.
  2. Process pumpkin, chickpeas, cumin, garlic, yoghurt and lemon juice in a food processor until smooth. Add coriander and pulse to combine. Season with salt and pepper.

Notes

TIP: Store leftover hummus in an airtight container in the fridge for up to 3 days. Serve with vegetable sticks and cherry tomatoes.