Pumpkin hummus
- Lulu Grimes
Save recipe
Serves 8
Easy
Prep: 10 mins
Cook: 50 mins
A star rating of 4.9 out of 5.8 ratingsRate
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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
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal123
- fat7g
- saturates1g
- carbs8g
- sugars3g
- fibre4g
- protein4g
- salt0.1g
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Method
-
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.
Recipe from Good Food magazine, October 2017
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A star rating of 4.9 out of 5.8 ratings
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