Pumpkin yoghurt hummus

0
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

pumpkin

200 g, peeled, chopped

chickpeas, canned, rinsed, drained

1 can(s), (1 x 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 for 8 minutes 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.

Start eating better than ever!