RECIPES BY Rhiannon Lambert

Chipotle Pumpkin Hummus

  • 10 MINS
  • 1 LARGE TUB
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

2 cloves garlic

1 tbsp tahini

Juice ½ lemon

Handful fresh coriander (leaves & stalks), finely chopped

1 can (400g) chickpeas, drained and rinsed

2 tbsp olive oil

Flesh from ½ small roasted pumpkin, pureed (c. 400g) or 1 can of pumpkin puree

2 tsp chipotle chilli paste

1 tsp ground cumin

1 tsp cayenne pepper (optional)

1 tsp smoked paprika

1 tbsp honey (optional)

Pinch salt

Directions

  1. Blend the garlic, tahini, lemon and coriander in the food processor until it forms a smooth paste.
  2. Pour in the chickpeas, olive oil, and pureed pumpkin, along with the chipotle paste, spices, honey, and salt, and pulse until thick and creamy.
  3. Transfer the hummus to a bowl and use the back of a spoon to create a swirl, drizzled with olive oil. Top it how you like, perhaps with some pumpkin seeds, cumin seeds and chipotle chilli flakes! Enjoy immediately or keep in the fridge for up to 5 days.