Roast pumpkin hommus – gluten free, grain free, dairy free, clean, vegan, vegetarian and paleo friendly.
I’ve got another pumpkin recipe for you. It’s simple and tasty. It’s my roast pumpkin hommus recipe and it’s great to make if you have some left over roasted pumpkin. Simply pop in the food processor with the other ingredients and blitz. It’s delicious as a dip or to drizzle over veggies or dollop it on a sandwiches, wraps or burgers as you will see in my gluten free beef burger recipe (coming very soon).
Make sure you’re using roasted and not steamed pumpkin as you want the beautiful caramelised flavour of roasting which brings out the natural sweetness of the pumpkin. If you steam or boil, the taste won’t be as deep and it will be more watery.
If you’re new to roasting pumpkin, here’s a quick overview on what to do. Make sure you leave the skin on so the flesh will be soft and easy to scoop out.
Why this is so good for you
Pumpkin promotes good vision, lowers blood pressure, improves mood, reduces the risk of heart disease, helps protect against asthma, helps delay aging, reduces the risk of prostate cancer, helps promote fertility and strengthens the immune system.
Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Cumin aids digestion, is a natural laxative, heals infection and wounds in the digestive and excretory system, clears up symptoms of haemorrhoids and helps prevent diabetes, relieves stress and anxiety, helps relieve asthma and bronchitis, helps fight common cold and fights against iron deficiency when menstruating.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Sesame seeds protect the liver, help relieve rheumatoid arthritis, lower blood pressure, help prevent colon cancer, improve bone health and strengthen the immune system.
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.
Love, Tash x
* This recipe can be doubled
- 1 cup pumpkin puree
- 2 tablespoons tahini paste
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon fine pink Himalayan salt
- A few grinds of freshly cracked pepper
- Optional: water as needed
- Chopped flat leaf parsley
- Pan toasted and chopped pepita (pumpkin) seeds
- Preheat oven to 200 - 220 degrees C (according to your oven). Place pumpkin slices with skin on in a baking paper lined tray. Bake till soft. Scoop out the flesh.
- Place all ingredients in a food processor and blitz until smooth and creamy.
- Transfer to a serving bowl and scatter over the flat leaf parsley and pepita seeds