| 10 | 10 | 40 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 32 |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 2 clove(s) | Garlic |
| 1 tbsp | Tahini |
| 1 tbsp | Lemon juice |
| 1/2 cup | Pumpkin purée, canned |
| 1 tbsp | Parsley, fresh (or i tsp dried) |
| 1 tsp | Paprika |
| 1 tsp | Cumin |
| 1/2 tsp | Sea salt |
| 1/4 cup | Extra virgin olive oil |
1. Combine and process ingredients, except olive oil, in a food processor.
2. With it still running, slowly add olive oil until hummus becomes smooth.
3. If it’s still chunky add some water.
4. Serve with a plethora of veggies.
Quick Tips: Serving size is 2 tablespoons
Nutritional Highlights:
Chickpeas
are a great source of plant-based protein and fiber!
Sweet potatoes
A rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.
| Vegetables | 0.2 |
