Roasted pumpkin and chickpeas paired together are a match made in vegan, plant-based heaven!  Chickpeas are chock full of protein, and pumpkin is an excellent source of fiber, vitamin A and vitamin C.  The lemon juice and fresh herbs only enhance the taste and benefits of this dish. It's almost effortless to make, and goes over very well as an party appetizer! See other serving ideas below too. 

Ingredients: 


1 cup roasted pumpkin (cut pumpkin into small pieces and toss with 1 tablespoon olive oil, bake uncovered for 20 minutes at 180 Celsius or 350 Fahrenheit) 
1 can garbanzo beans  (chickpeas)
Juice from 1/2 a lemon
1 tablespoon olive oil (optional!) 
1 tablespoon sesame seeds
2 tablespoons water
1/2 teaspoon salt
1 teaspoon cumin
Fresh cilantro to taste

Once you've roasted the pumpkin, combine it with all other ingredients (except cilantro) in a blender and mix until smooth. If necessary, add a bit more water to get desired consistency. Finally, add the fresh cilantro and stir in by hand.  A few serving ideas include:

1. Place the hummus in a bowl and surround it with raw vegetables, including carrots, cucumbers, celery and peppers
2. Use the hummus as a spread for pita bread or rice crackers!
3. Turn the hummus into a meal! Pair it with broccoli and rice for a satisfying and healthy lunch or dinner.  

The amount of hummus above serves dinner for 4 or is enough to serve as an appetizer for a party of 10.

This recipe was born from experimentation. I've been combining roasted pumpkin with different ingredients lately and am usually very pleasantly surprised with the results. This spread is no exception. You can substitute almonds for walnuts if you'd like, and leave out the nutritional yeast too if that isn't to your taste. The chopped celery gives the spread a nice and unexpected crunch. I hope you enjoy it - and that your friends/family do too! 



Total prep time: 25 minutes

Ingredients:
1 cup chopped pumpkin (toss lightly with olive oil and sea salt, 
roast in oven for 15 minutes at 180 C or 350 F)
1/4 cup each of sunflower seeds and walnuts, soaked at least 4 hours
1 teaspoon nutritional yeast
1 tablespoon lemon juice
1-2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 stalk celery, chopped finely
Fresh cilantro

Method:
Combine the roasted pumpkin, sunflower seeds, walnuts, nutritional yeast, lemon juice, water, salt and cumin in a blender or Magic Bullet. If not creamy enough, add a bit more water.  Stir in the celery and fresh chopped cilantro.  Goes very well with chopped vegetables - celery, cucumbers, carrots, or as a spread for rice crackers or bread. Enjoy!