Hummus with Roasted Pumpkin Seeds and Pinenuts

INGREDIENTS

  • 250g dried Australian chickpeas or 600g tinned Australian chickpeas
  • 100g Brown onions
  • 1 tspn Ground cumin
  • 2 tbspn Coriander
  • 2 tbspn Lemon
  • 1/3 tbspn chickpea water
  • 1/4 cup Pumpkin Seeds
  • 1/4 cup Pinenuts
  • 1 batch Flatbread
  • 1 batch Flatbread
Print Recipe

Tip: If you’re using canned chickpeas, you can skip the first 2 steps.

Place the dried chickpeas into a medium bowl and cover with double the volume of water. Cover and leave to soak overnight.

The following day, strain the chickpeas and place into a large pot cover with double the volume of fresh water. Place over a high heat and bring to the boil, then reduce to a gentle simmer and cook for 25 minutes or until cooked through. Remove from the heat and strain, reserving the cooking liquid.

Meanwhile, place a small non-stick frypan over a medium high heat, add ¼ cup of olive oil and once hot, add the onions and sauté for approximately 5 minutes or until they start to soften. Add the garlic and cook for a further 5 minutes – you are wanting the onions and garlic to completely soften without changing colour. Add the cumin & coriander and cook for a further 2 minutes, then remove from the heat.

Place the chickpeas, onion mixture, tahini, lemon juice and 1/3 tablespoon chickpea water into a food processor and blend until smooth, season to taste with salt and pepper. If the mixture is too thick, you can all a little more chickpea water to reach your desired consistency. Ensure to only add a very small amount with each addition.

Remove the hummus from processor and place into a container to cool to room temperature.

To serve, place the hummus onto a platter, sprinkle with pumpkin seeds, pinenuts, parsley and drizzle with Extra Virgin Olive Oil. Serve with flatbread.