Pumpkin hummus

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
Prep: 10m Cook: 50m Total: 1h0m

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

  • 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.