Pumpkin hummus
By Lulu Grimes
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
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Prep:10 mins
Cook:50 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 123
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fat 7g
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saturates 1g
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carbs 8g
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sugars 3g
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fibre 4g
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protein 4g
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salt 0.1g
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
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.
