Roasted Pumpkin & Sesame Hummus

Serves 6

100g diced pumpkin

1 tsp cumin seeds

1 can chickpeas, drained & rinsed

1 Tbsp tahini

Juice of 1 lemon

1 tsp sesame seeds

1/2 tsp cumin seeds

1. Roast pumpkin. Preheat oven to 220°C. Place pumpkin on a lined oven tray and toss with 1/4 tsp olive oil and cumin seeds. Season and roast for 20–25 minutes, until tender.

2. Prep & make hummus. Place chickpeas, tahini, lemon juice, roasted pumpkin, 1 tsp salt and 1 tsp extra-virgin olive oil into a food processor. Blend for 1–2 minutes, until combined and smooth.

3. Transfer hummus to a serving bowl or container and top with sesame seeds and second measure of cumin seeds.

4. Serve with crudites or seedy crackers, in a wrap or sandwich or on seedy toast.

Nutritional Info (per serve)
Energy (kJ): 386
 Energy (Cal): 92
 Carbohydrate (g): 11.5
 Protein (g): 3.9
 Fat (g): 2.9
 Saturated Fat (g): 0.4
 Sugars (g): 2.2

Meet the Nutritionist

Emma ‘Edamame’

Our in-house nutritionist Emma ‘Edamame’ was born and bred in mid Canterbury and has the health and wellbeing of Kiwis in mind at all times. As an NZ registered nutritionist (NZ Nutrition Society) with a bachelor’s degree in Nutrition and Food Science from the University of Auckland, she makes sure we’re all getting our fresh dose of local veggies and our meals are full of nutritious substance – thanks for having our back Em (and our waistlines!). When it comes to New Zealand produce, Emma is a whizz, with fresh berries being her absolute fave. Intrigued to know what food this nutritionist couldn’t live without? Fresh fish and seafood, delivering on both flavour and nourishment. As well as ice cream, especially real fruit ice creams, in the summer time! Life’s all about a tasty balance, right?

Join the Conversation

  1. Beverley says:

    Those recipes look delicious & easy.

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