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Kūmara hummus

Hummus with a twist. The kūmara adds flavour and sweetness. Try different types of kūmara - red, orange or golden.
Ingredients
  • - 500 grams red kūmara, roughly peeled and chopped into pieces
  • - 1 can chickpeas (420 gram can), drained and rinsed
  • - 1/4 cup pumpkin seeds, roughly chopped, optional
  • - 1 lemon, juiced
  • - 2 tablespoons olive oil
  • - 1 clove garlic, crushed
  • - 1/4 teaspoon ground cumin
  • - 1/4 teaspoon chilli powder, optional
  • - 1/4 teaspoon ground paprika
  • - 1/4 teaspoon ground black pepper
Method
  1. 1. Cook kūmara in a pot of boiling water until tender. Drain well and allow to cool.
  2. 2. If using pumpkin seeds, toast them by putting in a medium to hot non-stick frypan and cook for a few minutes until starting to lightly brown – take care not to burn.
  3. 3. Combine the kūmara, chickpeas, toasted pumpkin seeds (if using), lemon juice, oil, garlic, cumin, chilli powder (if using), paprika and black pepper in a food processor and whizz until smooth.
  4. 4. Garnish with more pumpkin seeds.
  5. 5. Refrigerate until ready to serve. Makes about 2 cups.
Notes

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