Yield: Makes 2 cups

Ingredients

• 300g pumpkin, cooked until tender
• 400g can chickpeas, drained
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon lemon juice
• sea salt
• 3 tablespoons olive oil
• ¼ cup pumpkin seeds
• ½ teaspoon chilli flakes
• ½ teaspoon ground cumin (extra)
• 1/2 teaspoon ground coriander
• sea salt

Method

Place pumpkin, chickpeas, garlic, cumin, coriander, 1 tablespoon olive oil, lemon juice and sea salt in the bowl of a food processor and process until smooth.
Taste and adjust seasonings with extra salt if needed.
Heat remaining oil in a small frying pan and add pumpkin seeds, chilli, cumin, coriander and a sprinkle of sea salt.  Cook, stirring until seeds start to change colour .  Remove from heat and arrange pan contents over the top of the hummus.

* Roasted pumpkin or pumpkins with less water content may mean that you need to add a little water to your hummus to get a good consistency.

* Try making your own water crackers such as in the photograph.