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Recipe: Roast pumpkin hommus

February 18, 2019 by Shari 2 Comments

We eat a lot of hommus in our household. In fact, we probably went through a pot (500g) of the stuff a week. The thing is to purchase a good hommus with no preservatives or nasties from your local supermarket is expensive. But to make it yourself is very cost effective – oh and you can pimp up your hommus with some delicious flavours.

You may have read my previous blog post about jazzing up our homemade hommus with baby beetroots. Love Beets® offers a range of freshly cooked and ready to eat beetroot. All the hard work is done, no cooking or peeling required! I pick up mine either at Coles or the fruit and veggie shop {not sponsored, I’m just a BIG fan}.

I really think that this pumpkin hommus is perfect for the kids – but it can also be taken to the next level with a delicious drizzle of peri peri or chilli oil (it’s actually been one of my pregnancy cravings).

Recipe: Roast pumpkin hommus

1 can of chick peas
1 tbsp of tahini
1 lemon {the juice of 1 lemon}
1 tbsp of olive oil
1 cup of roast pumpkin
sea salt

Place all your ingredients into a food processor and blitz until smooth – how simple is that! Season with a little sea salt and you’re done.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Lunch, recipe

« Recipe: Roast pumpkin and cous cous salad
Recipe: Mexican cauliflower rice »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

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Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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