Pumpkin hummus
1h
Pumpkin hummus
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
Instructions
3 steps
- 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.
45 min - 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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 8 servings)
Calories
123cal
