Jamie drizzling honey on top of a fig tart

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Roasted pumpkin houmous
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Roasted pumpkin houmous

Perfect for dipping

Roasted pumpkin houmous
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1 hr
Not Too Tricky

serves 12

About the recipe

This creamy houmous is a brilliant way to use up the leftover pumpkin from carving your jack-o-lanterns at Halloween.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

1 small pumpkin, about 500g

olive oil

1 small clove of garlic

1 x 400g tin chickpeas

1 tablespoon tahini

1 lemon

optional: 1 pinch of smoked paprika, for dusting

Top Tip

– This recipe makes more houmous than you need, so keep any leftovers in an airtight container and store in the fridge for up to 2 days.

– Don’t throw away those pumpkin seeds, find out how to roast them.

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Carefully cut the top off the pumpkin, use a spoon to scoop out the seeds (see tip), then scoop out the flesh and place on a baking tray with a drizzle of oil. (Keep the hollowed-out pumpkin for carving!) Roast the pumpkin for 40 minutes, or until soft, then leave to cool a little.
  3. Peel the garlic and drain the chickpeas, then place in a blender with the roasted pumpkin, tahini, 1 tablespoon of oil, a good squeeze of lemon juice and a little splash of water. Season to perfection with sea salt and freshly ground black pepper, then pop the lid on and blitz.
  4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl, dust with a little smoked paprika if you like, and serve with Spooky snake straws for dipping.

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