I’m not the most interesting person when it comes to lunches. In fact at work, I eat the same lunch every day. That’s right. Every. Single. Day. In a life full of decisions about food (I teach Hospitality and Food Technology), one less is always welcome. Come school holidays though and I am equally boring. I look at the cupboard for a while before making myself vegemite toast.
These holidays, I decided I was going to be more adventurous, though by Wednesday of the first week, the most adventurous I had got was canned tuna one day, and fruit toast with plum jam another day. Finally on Thursday I got my act together and made something a little more gourmet (pronounce gor-mit). I whipped up this pumpkin hummus in between blanching broccoli, making jam, and wrapping up freshly made lamb mince for the freezer. The kids had spent an hour up at their grandparents house, and when they returned I popped this in front of them. The whole family scoffed it down in the most undignified manner, so clearly it was hit.
- 1 x 300g can chickpea
- 1½ c roasted pumpkin
- 2 roasted garlic cloves
- 2T tahini
- 1½ t cumin
- 1t sugar
- ½ t chilli powder (adjust according to taste)
- juice of 1 lemon
- 2T olive oil
- Rinse the chickpeas well under running water
- Place all the ingredients except olive oil in a food processor. You may want to hold back the chilli powder and adjust according to your taste.
- Process until the mixture is smooth and combined.
- Drizzle in the olive oil as it is processing.
- Adjust the seasoning and chilli level.
Do you have interesting lunches or are you like me and opt for toast most days?