Hummus with a twist. The kūmara adds flavour and sweetness. Try different types of kūmara - red, orange or golden.
Ingredients
- 500 grams red kūmara, roughly peeled and chopped into pieces
- 1 can chickpeas (420 gram can), drained and rinsed
- 1/4 cup pumpkin seeds, roughly chopped, optional
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chilli powder, optional
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
Method
1. Cook kūmara in a pot of boiling water until tender. Drain well and allow to cool.
2. If using pumpkin seeds, toast them by putting in a medium to hot non-stick frypan and cook for a few minutes until starting to lightly brown – take care not to burn.
3. Combine the kūmara, chickpeas, toasted pumpkin seeds (if using), lemon juice, oil, garlic, cumin, chilli powder (if using), paprika and black pepper in a food processor and whizz until smooth.
4. Garnish with more pumpkin seeds.
5. Refrigerate until ready to serve. Makes about 2 cups.