Roasted Pumpkin & carrots with  spicy garlic chutney and Hummus Dressing

Need some ideas for a meatless monday? No worries, I have a delicious one awaiting you.

My baked pumpkin & carrots dish has a little twist to it as I’ve added some spicy garlic chutney and hummus dressing to it. These two ingredients will blow your mind! They not only enhance the flavour of the dish completely but this recipe is so ridiculously easy to follow that you just have to try it!

Here’s what you’ll need!

Ingredients:

  • 1/2 pumpkin (small wedges)
  • 1 carrot ( sliced)
  • 1 tbsp olive oil
  • 1/2  tsp minced onions  (I used readymade McCormick brand)
  • 5-6 basil leaves
  • 1 can chickpeas
  • 2tsp mixed seeds  (for garnishing)
  • 1/2 tsp Italian dry herbs
  • salt to taste

Dressing:

  • 2tbsp hummus
  • 2 tsp (Apple Cider)
  • 1 tsp maple syrup / honey

Method:
Cut the pumpkin into quarters and then discard the pulp and seeds. Cut each pumpkin quarter into 3 wedges.

Toss the pumpkin wedges so that they are well mixed with the herbs, minced onions, salt and pepper. After this, spread the pumpkin wedges out on a baking sheet lined with parchment paper. Roast for about 30 minutes just until the pumpkins are cooked through and have a golden brown colour.

Along with the pumpkin, I have also baked some chickpeas separately for 10-15 mins. This step is optional! However, I highly recommend it. It really compliments the pumpkin.

Now, for the dressing: mix together some apple-cider vinegar, hummus and maple syrup until well combined.

I prefer a homemade hummus to a store bought one. Here’s my favourite recipe for a good homemade hummus!

Hummus:
1.  1/2 can chickpeas
2.   2 tbs tahini
3.  1 n1/2 tbs lime juice
4.  2 tbs olive oil
5.  2 garlic cloves
6.  1/2 tsp cumin powder(optional)
7.  Salt to taste

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Grind everything together and your healthy hummus is ready to eat.

Now, remove the roasted vegetables from the oven and add either the baked or unbaked chickpeas to the tray. Drizzle over the dressing and add some garlic chili chutney , basil leaves and mixed seeds. Recipe for the garlic chili chutney is down below.

If you are unable to make garlic chutney, you can use some cayenne pepper powder or Chili flakes.

Dry coconut garlic chili chutney:
Ingredients:
1.3 tbs dry grated coconut (roasted)
2.1 tsp Chilli powder
3.1 tbs white sesame seeds (lightly toasted)
4.7-8 garlic cloves
5.1tsp dry mango powder
6.Salt to taste

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To make this- first, lightly roast some of the dry coconut in a skillet on low flame for 5-6 mins. Next, add some sesame seeds and roast for 2-3 mins. Then, add the coconut, sesame & Chilli powder- you will need to grind this together for around 1 min. You should be aiming for a coarse consistency. Remove the mixture. In the same grinder, add chopped garlic, salt, dry mango powder and 1tsp of the same coconut Chili mixture and grind this together for 1-2 mins

Then finally, mix everything together. Your dry coconut Chilli is ready.

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And that’s it ! You have a yummy dish awaiting you..!

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For more information- visit my FB page: What’s my plate all about?

 

 

 

One thought on “Roasted Pumpkin & carrots with  spicy garlic chutney and Hummus Dressing

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