With Helen Jackson
Time: 15 minutes
Makes: 2 cups
Cost per cup: $3.50
300g pumpkin, cooked until tender
400g can chickpeas, drained
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp lemon juice
3 Tbsp olive oil
1/4 cup pumpkin seeds
1/2 tsp chilli flakes
1/2 tsp ground cumin (extra)
1/2 tsp ground coriander (extra)
Place pumpkin, chickpeas, garlic, cumin, coriander, 1 tablespoon olive oil, lemon juice and sea salt in the bowl of a food processor and process until smooth.
Taste and adjust seasonings with extra salt if needed.
Heat remaining oil in a small frying pan and add pumpkin seeds, chilli, cumin, coriander and a sprinkle of sea salt.
Cook, stirring until seeds start to change colour.
Remove from heat and arrange pan contents over the top of the hummus.
*Roasted pumpkin or pumpkins with less water content may mean that you need to add a little water to your hummus to get a good consistency.
(Broadcast: 19 Mar 2012)