Pumpkin Hummus Recipe

If you throw a Halloween party, then you should use a carved out pumpkin to make this creamy hummus. At other times of the year use butternut squash or a blue-skinned pumpkin.

Ingredients

  • 1 small pumpkin (about 500g)
  • olive oil, for roasting
  • 2 garlic cloves, peeled
  • ½ lemon, juiced
  • 2 tbsp tahini paste
  • 400g can chickpeas, drained
  • 1 red pepper, deseeded, and sliced
  • 1 yellow pepper, deseeded, and sliced
  • mini breadsticks and pitta chips, to serve

Method

  1. 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.
  2. Heat oven to 200C/180C fan/gas 6. 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.
  3. 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.

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