Pumpkin hummus
Ingredients
- Step 1 1 small pumpkin (about 500g)
- Step 2 olive oil , for roasting
- Step 3 2 garlic cloves , peeled
- Step 4 ½ lemon , juiced
- Step 5 2 tbsp tahini paste
- Step 6 400g can chickpeas , drained
- Step 7 1 red pepper , deseeded, and sliced
- Step 8 1 yellow pepper , deseeded, and sliced
- Step 9 mini breadsticks and pitta chips, to serve
Calories: 123
Carbohydrate: 8 g
Protein: 4 g
Fat: 7 g
Cook time: 60 minutes
Prep time: 10 minutes
Total time: 70 minutes
Servings: 8
TAGS
Side Dish
Snack
Starter
Autumn
chickpea
Gluten free
Healthy
Houmou
Hummu
Lulu Grime
Pumpkin
Vegan
Vegetarian
Vitamin c
Directions
- Step 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.
- Step 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.
- Step 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.