Moroccan Roast Pumpkin Hummus

Preheat oven to 180ºC (about 355ºF) and place pumpkin on a lined baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Place in the oven and bake for 25-30 minutes or until tender. Remove from the oven and place in a bowl to cool in the fridge.

Meanwhile, in a small saucepan, place the garlic and onion with a little bit of olive oil and sauté until al dente. Add the spices and cook stirring for 1 minute or until the spices become fragrant. Remove from heat and place into a food processor or blender.

Add the chickpeas, honey, vegetable stock, 2 tablespoons olive oil, and cooled pumpkin into the processor or blender and mix for 1 -2 minutes until smooth and creamy.

Add the lemon juice to taste, coriander and season with salt and pepper. Blend for a further 30 seconds to combine.

Serve with carrot and celery sticks or over Moroccan Quinoa Cakes (see my recipe box).