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.
