23 Oct Pumpkin Hummus Recipe
Halloween obviously means pumpkin carving! But whilst we jab away at our pumpkins, creating all sorts of weird and wonderful designs, we are often left with a large mass of pumpkin flesh and no idea what to do with it!
BBC Good Food have an amazing hummus recipe which we are sharing here on the blog today. Hummus is a really handy food item to keep in the fridge for when the afternoon snack craving kicks in. A small pot of hummus and some veggie sticks (carrots, peppers, celery…) is a great addition to a lunch box too!
So, if you’re looking to reduce your food waste and add a tasty new addition to your cooking repertoire, keep on reading!
- 1 Small pumpkin (500g)
- olive oil, for roasting
- 2 garlic cloves, peeled
- 1/2 lemon, juiced
- 2 tbsp tahini paste
- 400g tin chickpeas, drained
- 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.
(Recipe and image sourced from BBC Good Food – link to full page here)