Pumpkin Hummus

Hooray, it's pumpkin season again. 

I love all facets of the orange coloured fruit vegetable. 
Also how incredible it is, fully loaded with health benefits (the fiber, potassium and vitamin C content in pumpkin all support heart health),  and yet so low in calories - win win!! 

Pumpkin Hummus
(serving size: 4)

+ 1 small pumpkin (red kuri, butternut squash i.e.)
+ 2 table spoons olive oil

+ 3 table spoons tahini
+ 2 table spoons roasted sesame seeds
+ juice of 1/2 lemon
+ a pinch of turmeric
+ a pinch of salt & pepper
+ 3 table spoons olive oil
+ 1 cup chickpeas (cooked)
+ 1 handful chopped black olives (garnish)

start with preparing the pumpkin. Preheat the oven (200°). Cut the pumpkin in four pieces. Drizzle with olive oil and bake till the flesh is tender (takes around 10-15'). 

Blend all the ingredients except the chickpeas and black olives till you get a smooth consistency. 
Add the pumpkin and blend again till everything is creamy. At the end add the cooked chickpeas. You might have to add a bit more water to it. 
Serve with chopped olives, chips / crackers & vino blanco :) 

served on enamel ware from YIV