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:10 mins
Serves 8
1 small pumpkin (about 500g)olive oil, for roasting2 garlic cloves, peeled½ lemon, juiced2 tbsp tahini paste400g can chickpeas, drained1 red pepper, deseeded, and sliced1 yellow pepper, deseeded, and slicedmini breadsticks and pitta chips, to serve
STEP 1Cut 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 2Heat 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 3Tip 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.
