adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted pumpkin houmous
0 Likes
Total Time:
1 hour
Creamy pumpkin hummus - a perfect use for leftover Halloween pumpkins!
Ingredients:
  • 1 small pumpkin about 500g
  • olive oil
  • 1 small clove of garlic
  • 1 x 400g tin chickpeas
  • 1 tablespoon tahini
  • 1 lemon
  • 1 pinch of smoked paprika for dusting (optional)
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Cut the top off the pumpkin, remove seeds, scoop out the flesh onto a baking tray, and drizzle with oil. Keep the hollowed-out pumpkin for carving later. 3. Roast the pumpkin for 40 minutes until soft; let cool slightly. 4. Peel garlic and drain chickpeas. 5. Blend roasted pumpkin, tahini, 1 tablespoon of oil, lemon juice, and a splash of water until smooth. 6. Season with salt and pepper. 7. Scrape down sides of the bowl, then blend again to reach a smooth texture. 8. Adjust taste with more lemon juice or water if needed. 9. Transfer to a serving bowl, sprinkle with smoked paprika if desired, and serve with Spooky snake straws for dipping.

Similar Recipes