Method
- Cook kūmara in a pot of boiling water until tender. Drain well and allow to cool.
- If using pumpkin seeds, toast them by putting in a medium to hot non-stick frypan and cook for a few minutes until starting to lightly brown - take care not to burn.
- Combine the kūmara, chickpeas, toasted pumpkin seeds (if using), lemon juice, oil, garlic, cumin, chilli powder (if using), paprika and black pepper in a food processor and whizz until smooth.
- Garnish with more pumpkin seeds.
- Refrigerate until ready to serve. Makes about 2 cups.
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