- Mini breadsticks and pitta chips - to serve
- 400g of chickpeas
- 1 small pumpkin
- Olive oil
- 2 garlic cloves
- ½ a juiced lemon
- 2 tbsp tahini paste
- 1 red pepper
- 1 yellow pepper
STEP 1
Cut the top off of the pumpkin, about two-thirds of the way up. Remove all of the seeds and flesh out of the pumpkin and the lid.
STEP 2
Heat your oven to 200C/180C fan/Gas mark 6. Cut the pumpkin flesh into pieces and place it in a roasting tin with the garlic and a good amount of oil. Season to taste, and bake for 45 minutes until extremely soft and tender. Leave to cool.
STEP 3
Place the roasted pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, chickpeas and tahini. Season with salt and blend to a paste, and add a little extra oil if it is too thick.
STEP 4
To serve, scoop the hummus back into the pumpkin and serve with the peppers, pitta chips and breadsticks for dipping.
Products used to make this recipe
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