Pumpkin yoghurt hummus

Name: Pumpkin yoghurt hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 g Butternut pumpkin peeled and chopped; 1 400g can Canned chickpeas, rinsed and drained; 1 tsp Ground cumin; 1 clove(s) Garlic crushed; 0.25 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened (60g); 1 tbs Lemon juice; 2 tbs Fresh coriander chopped

Points®

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Easy

Ingredients

Butternut pumpkin

200 g, peeled and chopped

Canned chickpeas, rinsed and drained

1 400g can

Ground cumin

1 tsp

Garlic

1 clove(s), crushed

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Lemon juice

1 tbs

Fresh coriander

2 tbs, chopped

Instructions

Steam or microwave pumpkin until tender. Drain. Transfer pumpkin to a food processor, add chickpeas, cumin, garlic, yoghurt and lemon juice and process until smooth. Add coriander and pulse to combine. Season with salt and pepper.

Notes

Store leftover hummus in a reusable container in the fridge for up to 3 days.

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Pumpkin yoghurt hummus

Ingredients

Instructions

Notes

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