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Pumpkin yoghurt hummus

Pumpkin yoghurt hummus

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

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 or natural yoghurt, unsweetened

¼ cup(s), (60g)

Lemon juice

1 tbs

Fresh coriander

2 tbs, chopped

Instructions

  1. Steam or microwave 200g chopped peeled
  2. butternut pumpkin until tender. Drain. Transfer
  3. pumpkin to a food processor, add 400g can
  4. drained chickpeas, 1 teaspoon ground cumin,
  5. 1 crushed garlic clove, ¼ cup (60g) 99% fat-free
  6. plain yoghurt and 1 tablespoon lemon juice
  7. and process until smooth. Add 2 tablespoons
  8. chopped fresh coriander and pulse to combine.
  9. Season with salt and pepper.

Notes

TIP: Store leftover hummus in a reusable container in the fridge for up to 3 days.

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