Uploaded June 2024 | Updated September 2026, 3 weeks ago
*GO TO TESSBEGG.COM FOR MY RECIPE BOOKS, DISCOUNT CODES AND SOCIALS LINKS*
Serves 2
Pumpkin:
600g butternut pumpkin, diced small
Drizzle of olive oil
Pinch of salt and pepper
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
1 tsp onion powder
2 tsp garlic powder
1 tsp cumin
2 tsp smoked paprika
Pinch of salt and pepper
Pumpkin hummus:
1 cup canned chickpeas, drained and rinsed
1 tbsp olive oil
1 cup of the roasted pumpkin
Juice from 1 lemon
1/4 cup tahini
1 garlic clove, chopped
Pinch of salt and pepper
Water to thin if needed
Other:
Rocket (arugula)
Pomegranate seeds
Avocado, sliced
Sesame seeds
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil and salt/pepper. Toss to coat.
Add the chickpeas to a separate lined baking tray and add the olive oil and seasonings. Toss to coat. Bake for 35 minutes.
Once the pumpkin is ready, add the hummus ingredients to a blender or food processor and blend until smooth and creamy.
Add the hummus to a bowl, then the rocket, pumpkin, chickpeas, avocado, onion, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
*GO TO TESSBEGG.COM FOR MY RECIPE BOOKS, DISCOUNT CODES AND SOCIALS LINKS*
Serves 2
Pumpkin:
600g butternut pumpkin, diced small
Drizzle of olive oil
Pinch of salt and pepper
Chickpeas:
2 cups canned chickpeas, drained and rinsed
Drizzle of olive oil
1 tsp onion powder
2 tsp garlic powder
1 tsp cumin
2 tsp smoked paprika
Pinch of salt and pepper
Pumpkin hummus:
1 cup canned chickpeas, drained and rinsed
1 tbsp olive oil
1 cup of the roasted pumpkin
Juice from 1 lemon
1/4 cup tahini
1 garlic clove, chopped
Pinch of salt and pepper
Water to thin if needed
Other:
Rocket (arugula)
Pomegranate seeds
Avocado, sliced
Sesame seeds
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil and salt/pepper. Toss to coat.
Add the chickpeas to a separate lined baking tray and add the olive oil and seasonings. Toss to coat. Bake for 35 minutes.
Once the pumpkin is ready, add the hummus ingredients to a blender or food processor and blend until smooth and creamy.
Add the hummus to a bowl, then the rocket, pumpkin, chickpeas, avocado, onion, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
