Use leftover roast pumpkin or cook double and make a double batch of hummus.
1 cup pumpkin, peeled and cut into 2cm cubes
1 tsp olive oil
Pinch of salt & pepper
400g can of chickpeas, drained and liquid reserved
3 Tbsp lemon juice
1 tsp honey (optional but gives the dip a nice flavour)
2 Tbsp Healtheries Flaxseed Oil
Healtheries Black Chia Seeds for sprinkling
1. Preheat your oven to 190ºc.
2. Toss the cut pumpkin with the olive oil and season. Spread in a single layer on a roasting tray. Roast for 15 minutes, turn the pumpkin pieces and roast for a further 10 minutes until tender. Cool.
3. Place the cooled pumpkin and remaining ingredients into a food processor along with 1/4 cup of the reserved chickpea liquid. Blend until smooth.
4. Sprinkle chia on top and serve with Healtheries KidsCare Rice Wheels, Potato Stix and cut vegetable sticks.
Average Quantity per Serve (1/3 cup)
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