Pumpkin Hummus with Roasted Vegetables, Avocado, Walnuts and Fresh Herbs – Sophie Zalokar

Ingredients

• 500 g butternut or Jap pumpkin, peeled & seeded
• 1 bunch baby carrots, green tops discarded
• 8 radishes, halved
• olive oil
• 400 g cooked or tinned chickpeas, drained & rinsed
• 1 clove garlic, crushed
• 1 lemon, juice of
• 4 tbsp tahini
• 1 tbsp ground cumin
• 3 tbsp extra virgin olive oil
• sea salt & freshly cracked black pepper
• 1 bunch broccolini
• 1 avocado, quartered
• ½ cup roasted walnuts, roughly chopped
• 1 lime, halved
• 1 cup mixed fresh herbs