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Roasted Pumpkin, Eggplant Hummus and Sumac Brekkie Bowl

This combination may not scream breakfast to you at first- but if you think a little bit outside the "bowl" your tastebuds will thank you for it! This Brekkie Bowl inspired by the people over at Delicious has the perfect combination of smokey, sweet, garlicky and creamy, all brought together with the intense burst of a pomegranate seed and the fresh bite of mint. Honestly- every bite of this wholesome recipe delivers a flavour and nutrition packed punch.

Don't suffer from FOMO! Get stuck in!

We do love our hummus here at Minifarms, however we are really really in love with this eggplant version. The roasted eggplant produces a delicious fluffy and slightly lighter texture to a classically flavoured hummus. Not into the bowl concept- you MUST at least try the Hummus!

What You Need:

  • 1 small butternut pumpkin, cut into 6 wedges

  • 1 tbs olive oil

  • 1 tbs honey

  • 1 tsp smoked paprika (pimenton)

  • 1 cup (280g) Greek yoghurt (vanilla coyo works really well also)

  • Seeds of 1 pomegranate

  • Sumac, coriander sprigs & mint leaves, to serve


What To Do:

  1. Heat a chargrill pan to high heat. Add eggplant and grill for 20 minutes, turning halfway, or until very tender. Remove from heat, discard stalk, transfer to a bowl and stand for 20 minutes to cool slightly. (Don't have a chargrill pan? Try the BBQ. Alternatively bake in a hot oven for 20- 30 minutes until soft.)

  2. Place chickpeas, eggplant and eggplant resting liquid, garlic, lemon juice, oil, tahini, cumin and 1/2 cup (125ml) reserved chickpea liquid in a food processor and whiz for 2 minutes or until smooth. (Hummus can be made in advance and stored, covered and chilled, for up to 5 days.)

  3. Preheat oven to 180°C. Grease a baking tray and line with baking paper. Place pumpkin on prepared tray and rub with oil, honey and paprika. Roast for 50 minutes or until tender.

  4. Divide hummus among serving bowls and top with yoghurt, pomegranate seeds and pumpkin. Scatter with sumac, coriander and mint to serve.

  5. YUM!


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