Prep: 10 mins
Cook: 50 mins
Serves: 8
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