Roasted Pumpkin Hummus

Miss J is proving to be quite the fussy eater at the moment. She loves banana smoothies, but wont go anywhere near an actual banana. Apples and pears are eaten by the bucket load, but grapes and watermelon are nothing short of offensive. Pasta is a firm favourite, as are prawn dumplings (!), but getting her to try new things is generally difficult.

So when she came home from day-care boasting a new love for celery (!) and hummus – well that was a combination I could embrace with gusto!

Since then, I’ve been making a batch of regular ol’ hummus most weeks. Although, recently I thought I would be a little clever and sneak some veg in by adding roasted pumpkin.

Did it work? Not even close. She turned her nose up at the combination, preferring her usual hummus instead.

On the plus side, though, we now had ourselves a lovely recipe for an appetiser to contribute at a recent lunch with friends.

We topped the hummus with parsley, sesame seeds, chilli flakes and olive oil, and served it alongside toasted pita chips, cucumber and olives. Unlike Miss J, we loved the roasted pumpkin addition – and the chilli added a little extra zing!

But I guess it will be back to regular ol’ hummus for Miss J next week…

Print Recipe
 Roasted Pumpkin Hummus
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 220C.
  2. Place the cubed pumpkin on a lined baking tray and drizzle with olive oil. Sprinkle with cumin.
  3. Roast for 25-30 minutes, or until tender. Set aside to cool slightly.
  4. Place the pumpkin, chickpeas, garlic, tahini, salt and chilli in a food processor - and process until smooth. Add water, as necessary, to reach desired consistency.
  5. Spoon into a serving bowl, and top with parsley, sesame seeds, chilli flakes and a little drizzle of olive oil.
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Crunch plate

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IMG_3245 We have been lucky enough to have done a lot of entertaining lately. For with rugby season in full swing (and us having the only Fox Sports subscription), there have been many an evening where our house was bustling with friends and family. And no little get together would be complete without food. Something to nibble on before dinner, while the game is playing and the enthusiasm grows. One of my all time favourite “plates” to serve on such occasions, is this crunch plate. IMG_3244 So very simple, but so very colourful and tasty – not to mention rather healthy! IMG_3246 A selection of crunchy vegetables (I used celery, carrot and capsicum), served with a creamy lemony hummus for dipping. A little break from the usual ‘footy food’ – that’s for sure! What about you? What is your favourite ‘nibble’ plate to serve when entertaining?

Roasted eggplant dip

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IMG_8979 There are not many ingredients that intimidate me, but eggplant would have to be one of them. IMG_8971 Which is strange really – as I love to eat eggplant. I think it is just one of those ingredients that if not done properly – can be quite terrible. But when an eggplant arrived in my weekly vegetable box, well I knew I had to bite the bullet and create something at home. And, given that Turkish is one of my favourite cuisines, well I was drawn to creating a smoky eggplant dip that I could serve alongside some lamb I intended to roast. To start, I roasted the eggplant until the skin was wrinkly and the flesh was soft. Truthfully, I think I should have roasted it a bit longer (at least until the skin was more charred) to really get the smoky flavour happening. IMG_8975 But I digress. I peeled the roasted eggplant, and placed it in a food processor with natural yoghurt, tahini, lemon juice, garlic powder and cumin. IMG_8974 Then let the processor do its thing! IMG_8977 The result? Creamy, smoky eggplant dip – with a hint of spice from the cumin and a little sharpness from the lemon juice. IMG_8978IMG_8980 As I mentioned earlier, we served this dip alongside garlic lamb, broccoli and some pieces of toasted Turkish bread. IMG_8989 But I think the dip would also make a nice addition to a party table – served with vegetable crudités or pita bread. Just remember to roast the eggplant as nicely as you can – so that you capture that lovely smokiness! Eggplant Dip

  • 1 large eggplant
  • 1 tbs lemon juice
  • 1 tbs tahini
  • 1-2tbs natural yoghurt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant on tray, and prick it all over with a fork. Roast for 35 to 40 minutes or until eggplant is soft and charred. Set aside to cool for 15 minutes.
  2. Peel the eggplant, and place the flesh into a food processor with the remaining ingredients. Process until desired consistency.
  3. Season to taste.

Sundried tomato hummus

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IMG_5065 Yep. Still here, still blogging, and still eating for two Winking smile  Baby BBB continues to thrive in utero, extremely well, and at our appointment today there was no indication that she is coming early. Rather, the race is now on as I found out my doctor is away as of next Tuesday, so fingers crossed she at least makes her appearance before then. I continue see a lot of walking and spicy food in my future. Last weekend we had what we thought might be our last dinner with friends as a couple (although it could very possibly be that we now have this weekend as well!) A simple BBQ was on the menu, and with the main course being taken care of by our friends, I decided to make a dip to share beforehand. A sundried tomato hummus. IMG_5059 And it really could not have been simpler. Just chickpeas, garlic, paprika, tahini, lemon juice, oil, water and of course, the sundried tomatoes. IMG_5060 Processed until smooth and creamy. IMG_5061 Sprinkled with a little paprika… IMG_5064 And an extra splash of olive oil… IMG_5067 Loaded with rice crackers… IMG_5073 And the sundried tomato dip was done. IMG_5074 Doesn’t get much quicker or simpler than that Smile  IMG_5084 But now, time for a walk and some curry Winking smile Sundried tomato hummus

  • 1 can chickpeas, drained and rinsed
  • 1.5 tbs tahini
  • 100g sundried tomatoes
  • 1 tbs lemon juice
  • 1 clove garlic, minced
  • 1-2 tbs olive oil + extra
  • 1-2 tbs water
  • 1 tsp paprika + extra
  1. Process all ingredients in a food processor until smooth and creamy. Add more oil / water if needed in order to reach desired consistency.
  2. Transfer to a serving bowl, and sprinkle with extra paprika and olive oil.

What about you? Are you a fan of flavoured hummus?

Mint and bean dip

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I have been on a real bean dip kick lately. IMG_4710 I suspect this may be partly due to having an abundance of tinned beans in the pantry, and partly due to looking for interesting snack foods and sandwich fillers. And just how this mint and bean dip came to be, was no different. For Mr BBB and I had our second ante-natal class earlier in the week – which runs between the unfortunate hours of 6.00pm and 9.00pm. Unfortunate for my appetite that is. Knowing that there was no way I would make it to 9.00pm without eating dinner, but only having around 10 minutes to throw something together to take with us to eat, I raided our pantry with haste. I had GF wraps. I had salad. I just needed a protein. And it was a tin of cannellini beans to the rescue! IMG_4707 Cannellini beans, tahini, mustard and fresh mint. Whirled in my mini food processor… IMG_4709 And our “sandwich” filler was complete. IMG_4710 I would have been more than happy to pack this ‘dip’ alongside some rice crackers, if I was just after a snack. IMG_4712 But as I was looking for something more substantial, I piled spoonfuls of the dip atop a couple GF wraps, covered it in salad, and wrapped up dinner instead. IMG_4716 Creamy and minty…..Delish! What about you? Do you have a favourite sandwich filler? Aside from bean dips, I love eggs in sandwiches!

Wrap it – bean and salad style

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Tonight Mr BBB and I are heading out with some friends for dinner. Actually, when I look at our calendar for February, I can’t help but notice that we seem to be filling it with quite a few dinners and catch-ups with various friends. Making the most of “couple time” before baby BBB arrives perhaps? So let me share with you what one of my favourite lunches has been recently (aka. my attempt to stop buying lunch at work so often). IMG_4481 Bean and salad GF wraps. Made all the more tasty by homemade bean spread. IMG_4470 Cannellini beans, parsley, tahini, lemon juice, almonds and salt. IMG_4471 Processed until smooth and voila. IMG_4472 A tasty healthy bean spread (or dip….) I have been using this spread as a base for my lunch wraps. IMG_4473 Coupled with avocado… IMG_4475 Salad… IMG_4476 More salad and cheese… IMG_4479 Wrapped and rolled… and ready to pack to take to work! IMG_4484 The bean spread – with the creamy tahini, fresh herbs and hint of citrus, adds quite a bit of flavour to these wraps. IMG_4480 Not to mention packing lunch itself helped out my wallet …. IMG_4482 Gotta love a colourful pretty lunch! What about you? Do you take your lunch to work? I find myself buying lunch most work days recently, although I always enjoy a homemade lunch when I remember to bring it.

Party Food: Roasted Capsicum Hummus

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Well it is all busy busy busy in the BBB household as we finalise the food for tomorrow’s party. Salads….check. Cakes…check. Dressings….check! And more dips…. IMG_7158 check! If yesterday’s preparation was all about Beany Beetroot Dip, then today was all about Roasted Capsicum Hummus. Ie. not your normal Hummus – but one that is taken from fab to FANTASTIC with sweet roasted capsicum. And, which served as a further reminder of how homemade dips really are too easy. IMG_7141 Into the food processor went chickpeas and roasted capsicum, IMG_7142 Garlic, paprika… IMG_7143 Tahini, lemon juice, olive oil and water.  IMG_7144 Processed until smooth.  IMG_7145 And voila!  IMG_7148 A vibrant dip…  IMG_7151 Packed with spice…  IMG_7152 And flavour 🙂  IMG_7153 Not to mention super easy 🙂  IMG_7157  IMG_7159 Packed up and ready to go! IMG_7160 And the baking continues…. Roasted capsicum hummus

  • 1 can chickpeas, drained and rinsed
  • 200g roasted capsicum
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 2 tbs tahini
  • 2 tbs water
  • 1 tbs paprika
  1. Process all ingredients until smooth.

What about you? Do you have any ‘secret’ ingredients in your hummus? Happy Baking 🙂

Party Food: Beany Beetroot Dip

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Training: Body PumpIMG_7108 Holy moly – today was a busy one. Lucky I went to the gym before work (Body Pump) as the rest of my day was "go go go" pretty much from the time I got up until bed time. Although, I must admit, when things are hectic the super-organiser in me appears. So my day might have been busy, but it was certainly productive. Part of the reason today was so fill was that after work I hit the shops to buy the necessary ingredients for the party this weekend. And, rather unsurprisingly, the ingredients to cater for 110+ people are quite the fridge … IMG_7131 (The crispers are also jammed packed full) And bench fillers! IMG_7133 Yes those are (shamefully) packet cake mixes. But all will be revealed over the coming days 😉 While making the party salads were not on the cards tonight, the appetisers certainly were. After all, one of the keys to stress-free parties is making what you can in advance. So, dip I did. IMG_7099 While I would normally spend time roasting fresh beetroot, given I was short on time (and wasn’t really in the mood for a hand-staining) I opted for tinned baby beets instead. Or, as I like to call them…convenience in a can. Into the food processor went beans and spices. IMG_7100 Beetroot and lemon juice. IMG_7101 Yoghurt and fresh dill. IMG_7102 Processed until combined. IMG_7103 With a little texture remaining. I really love how vibrant this dip is! IMG_7107 The flavour was sweet from the beetroot, yet there was also a lingering tartness from the yoghurt. IMG_7114 And a creamy texture owing to the beans. IMG_7106 Seriously, why buy store bought when homemade is this fuss-free!? IMG_7113 IMG_7125IMG_7121 I transferred the prepared dip into an air tight container – and will keep it in the fridge until Saturday’s party. IMG_7126 It doesn’t get any simpler than that 😉 Beany Beetroot Dip This vibrant dip is easy to make, and delicious to eat, and would make a welcomed addition to any party. Serve it with crackers or vegetable sticks , or even use it as a sandwich filler!

  • 1 can cannellini beans (drained and rinsed)
  • 1 can baby beets (drained and rinsed)
  • 1 tbs ground cumin
  • 1/2 tbs ground cinnamon
  • 1 tbs lemon juice
  • 2 tbs dill, chopped
  • 1/2 cup yoghurt
  1. Process all ingredients in a food processor until combined and you have reached your desired consistency.

What about you? What is your favourite dip? Happy Baking 🙂