When it isn’t Halloween, use a butternut squash or blue-skinned pumpkin for this recipe as they often have a better flavour.
SERVES 8 PREP 10 mins COOK 50 mins EASY V
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 mini breadsticks and pitta chips, to serve 1 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.
2 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. 3 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 houmous back into the pumpkin and serve with the peppers, breadsticks and pitta chips.
GOOD TO KNOW vegan • healthy • vit c • 2 of 5-a-day • gluten free
PER SERVING 123 kcals • fat 7g • saturates 1g • carbs 8g • sugars 3g • fibre 4g • protein 4g • salt 0.1g