Pumpkin yoghurt hummus
SmartPoints® value per serving
Add some colour, flavour and creaminess to traditional hummus with the addition of pumpkin and yoghurt.
200 g, peeled, chopped
Canned chickpeas, rinsed and drained
1 400g can
1 clove(s), crushed
99% fat-free plain yoghurt
¼ cup(s), (60g)
2 tbs, chopped
- Boil, steam or microwave pumpkin until tender. Drain.
- 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.
TIP: Store leftover hummus in an airtight container in the fridge for up to 3 days. Serve with vegetable sticks and cherry tomatoes.