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.
- 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
- 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 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.
- 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.