Roasted buttercup, cannellini and sun-dried tomato hummus

MAKES ABOUT 2 CUPS PREPARATION TIME: 15 MINUTES COOKING TIME: 20 MINUTES

Here’s an alternative to the ubiquitous chickpea hummus — a colourful, moreish version that will also use up any leftover roast buttercup pumpkin. If you’re not keen on sun-dried tomatoes, try making this with the same amount of de-stoned kalamata olives.

¼ buttercup pumpkin, peeled, deseeded and cut into chunks 5 Tbsp extra virgin olive oil (or use oil from sun-dried tomatoes) 1 clove garlic, peeled and crushed to a paste with ½ tsp salt

1 x 400g can cannellini beans, drained and rinsed

½ cup sun-dried tomatoes (about 10)

5 Tbsp oil (from sun-dried tomatoes jar)

Freshly squeezed juice of 1 lemon

Heat the oven to 200C. Put the pumpkin on a lined oven tray. Drizzle with a tablespoon of the oil and season well with salt and pepper. Bake for 15-20 minutes, until the pumpkin is golden brown and cooked through. Let cool for five minutes, then tip into a food processor. Add all the remaining ingredients and whiz until smooth. Add a splash (2-3 Tbsp) boiling water and whiz again (add more boiling water if the mixture seems very firm). Taste for seasoning, then scrape into a bowl. Serve with crackers, raw vegetables or use as a sandwich filling. Store in a covered container in the fridge for up to a week.