500g fresh pumpkin, peeled, seeded and cut into 1 cm cubes

1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)

1 clove fresh garlic, crushed

1 tablespoon Ground Cumin Seed

4 tablespoons lemon juice

⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed

Natural Sea Salt (to taste)

ground pepper (to taste)

fresh parsley, chopped fine, for garnish

Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

Place pumpkin in a single layer on the baking tray. Drizzle with oil and season with salt and pepper. Bake for 30 – 35 minutes, or until tender. Set aside to cool for 20 minutes.

Blend the pumpkin, chickpeas, garlic and cumin in a food processor until just about smooth. Add lemon juice and continue blending until well combined. Slowly pour in olive oil in a thin steady stream, continuing to blend to a smooth consistency.

Transfer the hummus to a serving bowl. Season to taste and sprinkle with parsley. Serve with Ceres Organics Rice Crackers and vegetable sticks.

Tips: Don’t overcook the pumpkin – the hummus will have a smoother consistency if the pumpkin is roasted until just tender. To stop hummus from drying out when storing in the fridge or the freezer, place a thin layer of oil over the top.