Pumpkin yogurt houmous

Name: Pumpkin yogurt houmous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200 g Pumpkin peeled and chopped; 1 can(s), large, drained Chickpeas, cooked; 1 teaspoon(s), level Ground Cumin; 60 g 0% fat natural Greek yogurt; 1 tablespoon(s) Lemon Juice, Fresh; 2 tablespoon(s) Coriander, fresh

Points® value

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Easy

Add some colour, flavour and creaminess to traditional houmous with the addition of pumpkin and yogurt

Ingredients

Pumpkin

200 g, peeled and chopped

Chickpeas, cooked

1 can(s), large, drained

Ground Cumin

1 teaspoon(s), level

0% fat natural Greek yogurt

60 g

Lemon Juice, Fresh

1 tablespoon(s)

Coriander, fresh

2 tablespoon(s)

Instructions

Boil, steam or microwave the peeled and chopped pumpkin for 10 minutes until tender.
Process pumpkin, chickpeas, cumin, garlic, yogurt and lemon juice in a food processor until smooth. Add coriander and pulse to combine. Season with salt & pepper.

Notes

Store leftover houmous in an airtight container in the fridge for up to 3 days. Serve with vegetable sticks and cherry tomatoes.

Pumpkin yogurt houmous

Ingredients

Instructions

Notes

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