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Pumpkin hummus served in a carved out pumpkin

Pumpkin hummus

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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
Nutrition: Per serving
NutrientUnit
kcal123
fat7g
saturates1g
carbs8g
sugars3g
fibre4g
protein4g
salt0.1g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, October 2017

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A star rating of 4.8 out of 5.6 ratings
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