Roasted pumpkin houmous

Name: Roasted pumpkin houmous
Total time: 1 h
Yield: 12
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)

Perfect for dipping

“This creamy houmous is a brilliant way to use up the leftover pumpkin from carving your jack-o-lanterns at Halloween. ”

Serves 12

Cooks In1 hour

DifficultyNot too tricky

Halloween recipes

Nutrition per serving

Calories 55 3%
Fat 3.4g 5%
Saturates 0.5g 3%
Sugars 0.9g 1%
Salt 0.3g 5%
Protein 2g 4%
Carbs 4.1g 2%
Fibre 1.4g -

Of an adult's reference intake

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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)

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Method

Preheat the oven to 180°C/350°F/gas 4.
Carefully cut the top off the pumpkin, use a spoon to scoop out the seeds (see tip), then scoop out the flesh and place on a baking tray with a drizzle of oil. (Keep the hollowed-out pumpkin for carving!) Roast the pumpkin for 40 minutes, or until soft, then leave to cool a little.
Peel the garlic and drain the chickpeas, then place in a blender with the roasted pumpkin, tahini, 1 tablespoon of oil, a good squeeze of lemon juice and a little splash of water. Season to perfection with sea salt and freshly ground black pepper, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl, dust with a little smoked paprika if you like, and serve with Spooky snake straws for dipping.

Tips

– This recipe makes more houmous than you need, so keep any leftovers in an airtight container and store in the fridge for up to 2 days.
– Don’t throw away those pumpkin seeds, find out how to roast them.