Pumpkin and hummus dip
Ingredients
- 1 small Hokkaido pumpkin
- 2 tsp paprika powder
- 1 teaspoon ground cumin
- deli dip hummus
- 1 dash of olive oil
Preparation
- Cut the Hokkaido pumpkin into chunks or slices and cook in the oven at 220°C until soft. It is not necessary to peel the pumpkin.
- After about 15 minutes (depending on the size of the pumpkin), remove from the oven and leave to cool.
- Season with the spices, salt, pepper and a dash of olive oil.
- Arrange on a plate and dip in our extra-creamy hummus.
