Pump­kin hou­mous

When it isn’t Hal­loween, use a but­ter­nut squash or blue-skinned pump­kin for this recipe as they of­ten have a bet­ter flavour.

BBC Good Food - - Easiest Ever -

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

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