Pumpkin hummus with dippers

Serves: 2
Time to make: 20 mins

Total cost: $ 11.00 / $ 5.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2½ cups peeled and chopped pumpkin
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
2 tablespoons tahini
2 teaspoons ground cumin
1 clove garlic, crushed
cracked black pepper
2-3 tablespoons lemon juice
2 tablespoons dukkah
1 large carrot, cut into batons
2 celery stalks, cut into batons
¾ cup snow peas, trimmed
¾ cup green beans, trimmed
2 wholemeal pita breads, toasted

Nutrition Info

Kilojoules 2280kJ
Calories 545cal
Protein 24g
Total fat 16g
Saturated fat 3g
Carbohydrates 65g
Sugars 19g
Dietary fibre 23g
Sodium 460mg
Calcium 240mg
Iron 7mg

Instructions

1 In a medium microwave-safe bowl, place pumpkin and ¼ cup water. Cover and cook on high for 6 minutes. Drain and cool.

2 In a large bowl, place pumpkin and chickpeas. Lightly mash and add tahini, cumin and garlic, and season with pepper. Add lemon juice to taste. Divide mixture between 2 plastic containers. Sprinkle over the dukkah, seal with lid and refrigerate overnight.

3 Into a container or zip-lock bag, place vegetable sticks and refrigerate overnight.

4 When ready to eat at work, toast or warm pita bread and tear into pieces. Serve with hummus and vege sticks.

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