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.
– 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.