Hummus is surprisingly cheap and simple to make. Packed full with high protein chick peas, it’s the perfect healthy spread and dip. This version containing roasted pumpkin and feta is particularly tasty. I like it on toast or in a sandwich, and it makes the perfect accompaniment to vegetable sticks for a healthy snack.
800g pumpkin, chopped into cubes
3 cloves garlic
2 cans chick peas, drained (you can also soak and cook your own from dried if you want an even cheaper option)
1 tablespoon tahini (I like mine with tahini, but you can leave out if you don’t have any)
1/4 cup lemon juice
4 tablespoons olive oil
Small pinch cayenne pepper ( you only need a tiny bit – it’s spicy!)
50g feta cheese
Preheat oven to 180 degrees celcius. Place pumpkin and garlic in an oven dish. Toss in a little olive oil. Roast for approximately 30 minutes, until cooked through.
While the pumpkin is roasting, put all the other ingredients in a food processor and pulse until smooth. If it looks too thick, add a little extra lemon juice or oil. Take out and place in bowl. Once the pumpkin is cooked, add it along with the feta to the processor and blend. Stir the pumpkin and feta mix through the hummus.
This is delicious spread on wraps filled with chicken and salad, or on toast with tomato.