Pumpkin yogurt houmous
Add some colour, flavour and creaminess to traditional houmous with the addition of pumpkin and yogurt.
200 g, peeled and chopped
1 can(s), large, drained
1 teaspoon(s), level
0% fat natural Greek yogurt
Lemon Juice, Fresh
- Boil, steam or microwave the peeled and chopped pumpkin for 10 minutes until tender.
- Process pumpkin, chickpeas, cumin, garlic, yogurt and lemon juice in a food processor until smooth. Add coriander and pulse to combine. Season with salt & pepper.
Store leftover houmous in an airtight container in the fridge for up to 3 days. Serve with vegetable sticks and cherry tomatoes.