Pumpkin Hommos with Pappadums

[Guest guest]

Pumpkin Hommos with Pappadums

 

 

300 g (10 1/2 oz) pumpkin, cut in 1 cm (3/8 " ) pieces

8 teaspoons tahini (sesame seed paste)

310 g (11 oz) can chickpeas (garbanzos), rinsed

1 clove garlic, crushed

8 teaspoons lemon juice

salt, to taste

8 teaspoons low-fat plain soy yogurt

2 teaspoons cumin seeds, toasted (see tip)

16 pappadums, microwaved, to serve

 

 

1. Place pumpkin in a microwave-safe dish. Cover with plastic food

wrap. Microwave on High (100%) for 3 minutes or until tender. Stand 5

minutes.

 

2. Process pumpkin, tahini, chickpeas, garlic and lemon juice until

combined.

 

3. Stir in 4 teaspoons warm water. Season to taste with salt.

 

4. Transfer dip to a serving bowl. Spoon yogurt over dip and sprinkle

with cumin seeds. Serve with pappodums.

 

 

 

TIP: Stir yogurt until smooth before spooning over dip.

 

TIP: Cumin seeds give a smoky flavour. To toast them, place in a small

non-stick frying pan over low heat for 30 seconds or until fragrant.

 

SERVING SUGGESTION: Spread hommos on sandwiches.

 

 

 

Makes about 2 cups. Serves 4.