550 g roasted butternut pumpkin
400 g (1 can) white beans of choice
2-3 lime, juice
1 garlic clove
3 tbsp olive oil
2 tbsp chopped pickled jalapeños
1 tbsp tahini
1 msk apple cider vinegar
2 tsp cumin
1 tsp paprika powder
splash of water
chili flakes, to taste
salt & pepper
Set oven to 200’C/390’F convection. Halve pumpkin and cut off the peel. Chop in pieces and arrange on a tray.
Drizzle with olive oil, salt & pepper. Roast in oven for 15 min or until soft.
Measure 550 g roasted pumpkin and add to a food processor. Drain and rinse beans and add those to. Mix with the rest of the ingredients for the hummus, until smooth. Start with juice from 2 lime, add more if needed. Season to taste with salt, pepper & chili flakes.
Save the rest of the pumpkin to make a yummy winter salad, to serve with the hummus