With just 5 ingredients, this simple recipe is incredibly versatile. There’s no need to be exact with the ingredients, which is perfect for right now when there’s often a little one pulling on my leg demanding attention. I often wizz up a batch for lunch for us all whilst Mini Jones has his morning nap: with a little extra water added to make a soft puree for Mini Jones to have on a spoon, or – when it’s a ‘no-spoon’ day – with rice cakes; with goats cheese sprinkled on top and served on hot toast or with warm pitta for Mr Jones and I.

Pumpkin Hummus

Pumpkin Hummus

Ingredients

Around 500g pumpkin, cut into rough 2 cm cubes

1 tbsp Olive oil – plus 1 dsp

1 clove garlic

440g tin cooked chickpeas, drained

Pinch ground cumin


Method

Heat the oven to 200˚C/400˚F.

Roast the pumpkin with the tbsp of olive oil and the garlic clove 30-40 minutes, until tender. Cool (this step can be done a day or two beforehand).

Place the chickpeas in a small saucepan and add a splash of water. Cook gently for a few minutes until the chickpeas are heated through.

Place the chickpeas together with a dsp cooking water - keeping any leftover cooking water - the pumpkin, garlic, ground cumin and olive oil in a blender and blitz until smooth, adding a little more of the cooking water if the mixture is too dry.

If not serving to baby, add a touch of salt.

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