Roasted pumpkin and hummus salad | Nutrition Connection

Ingredients

• 600g pumpkin, cut into 4 large wedges, seeds removed
• 4 tbsp extra virgin olive oil (EVOO)
• 1 tsp sumac
• 1 x 400g can no-added-salt chickpeas, drained and rinsed
• 1⁄4 cup gluten free tahini
• 1 lemon, zested and juiced, 1 tbsp separated for the dressing
• Freshly cracked black pepper, to taste
• 1 cup baby spinach leaves
• 1⁄2 can no-added-salt brown lentils, drained and rinsed
• 2 tbsp fresh lemon thyme leaves, to garnish