Pumpkin Hummus
Throw a Halloween party and use a carved out pumpkin to make this creamy hummus. At other times of the year use butternut squash or a blue-skinned pumpkin
8 servings · 10 min prep · 50 min cook
| 1 small pumpkin (about 500g) | ||||
| olive oil for roasting | ||||
| 2 garlic cloves peeled | ||||
| ½ lemon juiced | ||||
| 2 tablespoon tahini paste | ||||
| 1½ cup can chickpeas drained | ||||
| 1 red pepper deseeded, and sliced | ||||
| 1 yellow pepper deseeded, and sliced | ||||
| mini breadsticks and pitta chips, to serve | ||||
Steps in full
- Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
- Heat oven to 400°F. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.
- Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it's too thick.
- Scoop the hummus back into the pumpkin and serve with the peppers, breadsticks and pitta chips.
