Pumpkin and Mountain Pepperberry Hummus
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4
Creamy, smooth, delicious, hints of spice and all things nice…this is our go to dip when we want to impress our guests.
- 750g butternut pumpkin, peeled and cut into 2cm cubes
- 2 tbsp tahini
- 1 garlic clove, chopped
- 1 tsp sea salt
- 1 tsp Mountain Pepperberry
- 1-2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 2 tbsp natural yoghurt
Creamy, smooth, delicious, hints of spice and all things nice…this is our go to dip when we want to impress our guests.
- Place the pumpkin in a saucepan with a splash of water and salt and cover with a lid. Cook over medium heat for 15-20 minutes, shaking the pan every now and then.
- If the pumpkin is drying out, add another splash of water. The pumpkin will be ready when it feels very soft and falls apart when stirred. Allow it to cool!
- Combine the pumpkin, tahini, garlic, mountain pepperberry, salt, olive oil, cumin and lemon juice and whisk to break up the pumpkin. Stir in the yoghurt and adjust the seasoning if needed.
- Enjoy as a dip or with salad and pita.