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
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.
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.
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 out and serve with the peppers and tortilla chips.
Tip – pop the hummus back into the empty pumpkin as a great seasonal way to serve your dish!
This delicious, autumnal recipe is one created by our very own Ivana Shepherd in her kitchen at home. It’s a great way to make use of any left over Halloween pumpkins and makes a great, healthy snack or as a starter or as part of a sharing platter at parties. We hope you enjoy it!