Pumpkin Hummus
A great way to use up pumpkin after halloween and a lovely twist on a classic hummus recipe. Serve with pitta breads and crudites.
Serves 6 as a side dish / starter
Ingredients
100ml littleseed extra virgin British rapeseed oil plus extra for roasting and drizzling
500g pumpkin, peeled and cut into chunks
400g tin of chickpeas, drained
2 cloves garlic
Juice of ½ lemon
100ml water
½ tsp smoked paprika
½ tsp ground chilli
½ tsp ground cumin
Choice of chilli flakes, pumpkin seeds or mixed seeds for dressing (optional)
Method
Pre-heat the oven to 180oC. Place the chopped pumpkin in a roasting tray and coat the pumpkin in rapeseed oil. Season and then bake in the oven for around 45 minutes, until the pumpkin has softened.
Remove from the oven and cool for 10 minutes before briefly blitzing in a food processor. Add the remaining ingredients (with the exception of spices and seeds for dressing) to the food processor and continue to blitz until nearly smooth and a dip like consistency.
Serve cold, topped with your choice of chilli flakes, pumpkin seeds, or mixed seeds and a good drizzle of extra virgin rapeseed oil.
Cooking Time
45 minutes
Prep Time
10 minutes
