Maple Roasted Pumpkin Hummus with Smoked and Spicy Carrots

If you love a sweet and spicy combo, this delicious and creamy vegan hummus is for you.

🍽 Serves 4-5

🕘 30-35 minutes

Ingredients

• 2 cups of pumpkin (chopped)

• 1 apple (chopped)

• 1 tsp maple syrup

• 1 tsp extra virgin olive oil

• Pinch of salt

• 1 can of chickpeas

• 2 cloves of garlic

• 2 Tbsp tahini

• 1/3 cup extra virgin olive oil

• 1 Tbsp lemon juice

• ½ tsp cumin

• 1 tsp salt

• ¼ tsp paprika

• ¼ tsp chili powder

• 3/4 cup cold water

Spicy carrots:

• 3 medium carrots

• ¼ tsp chili powder

• ½ tsp bell pepper flakes/ dried capsicum flakes

• ½ tsp smoked paprika

• ½ tsp salt

• Dash of olive oil

• Extra Virgin olive oil and lemon juice to serve.

Instructions

1. Preheat the oven to 220’C. Chop the pumpkin and apple.

2. Place pumpkin and apples in a large bowl, add maple syrup, olive oil and salt. Mix well. Transfer onto a baking tray.

3. Roast for 25 min.

4. Remove from the oven. Lower the temperature to 200’C.

5. Place roasted vegetables in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin, paprika, chili, salt, and water. Blend until smooth.

6. Peel the carrots and slice them using a peeler or mandoline. Place the slices in a medium bowl, add chili powder, bell pepper flakes, onion and garlic powder, salt, smoked paprika and a dash of olive oil.

7. Transfer the carrots into a baking tray. Spread evenly and roast for 20 min.

8. Remove from the oven. Let the slices cool down for 5 min.

9. Assemble the plate. Place the hummus in the center and spread to form a circle. Surround the hummus with the carrot slices. Sprinkle with more olive oil and lemon juice.

10. Serve with your favorite crackers, pita bread, flatbread, etc.

11. Enjoy!

Watch a short tutorial on Instagram