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
Course Appetiser
Prep Time 10 minutes
Cook Time 30 minutes
  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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Sundried tomato hummus

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?

Party Food: Roasted Capsicum Hummus

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 🙂