If you carved pumpkin to display this Halloween and have fleshy bits of pumpkin leftover, give this tasty hummus recipe a go!
2 garlic cloves
2 tbsp tahini paste
Pick up your veg, including your pumpkin locally and grab some olive oil from here.
Cut the top off the pumpkin and remove the seeds then scoop the flesh out of the pumpkin and the lid.
You can then use the pumpkin shell to carve something decorative for Halloween or save it and use it to serve the hummus.
Heat the oven to 200 degrees/ gas mark 6.
Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a glug of oil. Season to your taste and then bake for 45 minutes.
Once the pumpkin is roasted, take out of the oven and leave to cool.
Once cooled, tip the pumpkin into a food processor with the juices from the roasting tin and the garlic. Add the juice from half the lemon, the tahini and the chickpeas, season to taste and then blend into a paste. If it’s a little too thick, you can add more oil to thin it out.
Scoop the hummus into a dish or, back into the pumpkin shell if you want something more interesting! You can then serve it with peppers, breadsticks, pitta bread or whatever you like!