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Roasted Garlic & Pumpkin Hummus

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  • Total: 27min
    Preparation: 5min
    Cooking: 20min
    Presentation: 2min
  • Portions: 6.00
  • Difficulty: Easy

Utensils

  • Mini electric chopper

Nutritional information 178kcal = 746kj /per portion

  • 0.51 Tablespoons Added sugar
  • 17.68 Milligrams Magnesium
  • 178.32 Energy
  • 32.84 Milligrams Calcium
  • 3.53 Grams Protein
  • 0.92 Milligrams Iron
  • 119.72 Milligrams Potassium
  • 21.23 Micrograms Food Folate
  • 2.33 Milligrams Vitamin C
  • 212.82 International unit Vitamin A
  • 1.13 Milligrams Vitamin E
  • 15.14 Grams Carbohydrates
  • 3.59 Grams Fiber
  • 160.97 Milligrams Sodium
  • 6.17 Grams Fats
  • 0.83 Grams Saturated Fats

Ingredients

  • 4 Pieces Garlic (roasted)
  • 2 Tablespoons Olive Oil
  • 1 Can Chickpeas/ Channa (drained and rinsed)
  • 2/3 Cup Pumpkin Puree
  • 2 Cubes MAGGI® Onion and Garlic Cubes
  • 1 Tablespoon Honey
  • 1/2 Teaspoon Rosemary (finely minced)

Instructions

    1. To roast the garlic, simply simmer peeled and sliced cloves of garlic in a small saucepan with olive oil for 15-20 minutes over low heat.

    2. In a food processor, puree all ingredients except rosemary until smooth. Add a little water if needed. Stir in the rosemary.

    3. Serve with warm pita bread, apple slices, crackers, carrots, wheat toast or roasted vegetables.

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