Moroccan Roast Pumpkin Hummus

• 1- 1/2 cup Pumpkin, Diced
• 3 Tablespoons Olive Oil, Divided, Plus More To Saute Onions And Spices
• Salt And Pepper
• 2 cloves Garlic, Crushed
• 1/4 bulbs Red Onion, Finely Diced
• 1- 1/2 teaspoon Cumin, Ground
• 2 teaspoons Coriander (ground)
• 3/4 teaspoons Turmeric
• 1/2 teaspoons Paprika
• 1/4 teaspoons Cinnamon, Ground
• 1/2 teaspoons Ginger, Ground
• 18 teaspoons Chili Powder
• 3/4 pounds, 2-18 ounces, weight Chickpeas Canned, Drained
• 1 Tablespoon Honey
• 1/2 cups Vegetable Stock
• 1/2 whole Lemon, Juiced
• 2 Tablespoons Fresh Coriander, Finely Sliced

1. Preheat oven to 180 degrees C (about 355 degrees F) and place pumpkin on a lined baking tray.
2. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
3. Place in the oven and bake for 25-30 minutes or until tender.
4. Remove from the oven and place in a bowl to cool in the fridge.
5. Meanwhile, in a small saucepan, place the garlic and onion with a little bit of olive oil and saute until al dente.
6. Add the spices and cook stirring for 1 minute or until the spices become fragrant.
7. Remove from heat and place into a food processor or blender.
8. Add the chickpeas, honey, vegetable stock, 2 tablespoons olive oil, and cooled pumpkin into the processor or blender and mix for 1 -2 minutes until smooth and creamy.
9. Add the lemon juice to taste, coriander and season with salt and pepper.
10. Blend for a further 30 seconds to combine.
11. Serve with carrot and celery sticks or over Moroccan Quinoa Cakes (see my recipe box).

pumpkin, olive oil, salt, garlic, red onion, cumin, coriander, turmeric, paprika, cinnamon, ginger, chili powder, chickpeas, honey, vegetable stock, lemon, fresh coriander

Taken from tastykitchen.com/recipes/appetizers-and-snacks/moroccan-roast-pumpkin-hummus/ (may not work)