Roast pumpkin and miso hummus

Give your hummus a Japanese twist with a little miso.

350g kent pumpkin, peeled and cut into small pieces
400g tin butter beans, drained and rinsed
2 Tbs miso
1 Tbs tahini
1 Tbs lemon juice
1 tsp cumin
1 garlic clove, crushed
Shiitake and porcini salt
Cracked black pepper
Coconut oil spray
Toasted pine nuts
Extra virgin olive oil

View the full recipe at vegeTARAian →