Pumpkin hummus

INGREDIENTS
HUMMUS
1 x 400g tin chick peas, rinsed and drained
2 cup roasted pumpkin, hot from the oven
1 garlic clove, chopped
2 tbsp tahini
1/2 cup Great Southern Groves Exta Virgin Olive Oil 
6-7 tbsp lemon juice
1 tsp each ground cumin, coriander, turmeric
Add salt, ground chilli and sumac to taste

TOASTED SEEDS and NUTS
1 cup each, pepita, sunflower seeds, slivered almonds
1/4 cup sesame seeds
1/4 cup Great Southern Groves Extra Virgin Olive Oil
1 tsp salt, smoked paprika, turmeric

GREEN OIL
1/2 cup Great Southern Groves Extra Virgin Olive Oil 
1 cup coriander leaves & 1/2 cup mint leaves
1/2 lemon, juiced 1 garlic clove
Salt to taste

METHOD
HUMMUS
Place all ingredients, apart from salt and chilli, into a food processor or blender and process until smooth.
Adjust to taste with salt, chilli and lemon juice.
Add a little warm water if it’s too thick and serve immediately.
You can reheat gently in the microwave if you need to, or serve hummus cold.
Sprinkle with Sumac to finish.

TOASTED SEEDS and NUTS
Preheat oven to 180C.
Place ingredients on a large baking tray, toss to coat, then flatten and cook for around 15 minutes, stirring in 5 minute intervals, until toasted and aromatic.
Scatter over Pumpkin Hummus, on salads or eat as a snack on its own.

GREEN OIL
Using a blender, food processor or mortar and pestle, process ingredients to a rough loose paste.
​Serve drizzled over the Pumpkin Hummus.