Roasted Pumpkin Hummus

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Ingredients 

• 250 grams red pumpkin cut into cubes
• 1/2 cup chickpeas (kabuli chana) soaked overnight and boiled
• 1 tablespoon coriander seeds
• 8-10 cloves
• 1 teaspoon fennel seeds (saunf)
• 1 inch cinnamon
• 1 teaspoon fenugreek seeds (methi dana)
• 1 teaspoon yellow mustard seeds
• 1 teaspoon cumin seeds
• 15-20 cloves carlic crushed
• 1 inch gingerchopped
• Salt to taste
• ½ cup + 1 tablespoon olive oil
• 3 tablespoons tahini paste
• 1 teaspoon paprika powder
• Juice of ½ lemon

Method

1. Preheat the oven at 180°C.
2. Dry roast coriander seeds, cinnamon, fennel seeds, cinnamon, fenugreek seeds, mustard seeds and cumin seeds in a non-stick pan till fragrant.
3. Cool and pound them in a mortar and with a pestle into a fine powder.
4. Spread pumpkin, garlic cloves, ginger on a baking tray. Sprinkle the ground spice powder and salt over them and drizzle one tablespoon olive oil. Place the tray in the preheated oven and roast for thirty to thirty-five minutes.
5. Remove the tray from heat and put the ingredients into a blender jar. Add chickpeas, tahini paste, one teaspoon paprika powder, lemon juice and half cup olive oil and blend into a smooth paste.
6. Transfer the hummus in a serving bowl. Sprinkle paprika powder and drizzle one tablespoon olive oil on top and serve.

Nutrition Info