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 pumpkin until tender. Drain. Transfer pumpkin to a food processor, add chickpeas, cumin, garlic, yoghurt and lemon juice and process until smooth. Add coriander and pulse to combine. Season with salt and pepper.
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