This pumpkin recipe is an easy recipe that I like to serve with hummus. Roasted in oven with soft spices & maple syrup, it makes them crispy on the outside and tender in the inside. Just so yummy served with the beetroot hummus π
Roasted Pumpkin & Beetroot hummus
5 from 1 vote
Difficulty: Easy
Servings
4
servings
Prep time
15
minutes
Cooking time
30
minutes
Ingredients
For roasted pumpkin
1mediumpumpkin
1/2teaspoonof cumin
2tablespoonsof olive oil
4tablespoonsof maple syrup
For beetroot hummus
100grof chickpeas
1smallraw beetroot
2tablespoonof tahini
1glove of garlic
1/2Lemon juice
2tablespoonof olive oil
3pinchof sea salt
Directions
Prepare the roasted pumpkin
Preheat the oven to 180Β°C.
Wash and slice the pumpkin with the skin. Place on a sheet pan. Drizzle with the olive oil, salt, maple syrup, cumin and toss well.
Arrange the squash in one layer and roast for 30 minutes or until the squash is caramelized and tender.
Prepare the beetroot hummus
Place all ingredients in food processor and process until smooth puree is formed.
Adjust seasoning with salt and pepper regarding your taste.
Dress up the plate
Place in a plate pumpkins & hummus. Serve hot or cold!