Ingredients

Ingredients

  • 1 small pumpkin (roughly 500g)
  • Olive oil, for roasting
  • 2 garlic cloves, peeled
  • 1 tbsp lemon juice
  • 2 tbsp tahini paste
  • 400g can chickpeas, drained
  • 1 pot Tideford Organics Vegan Basil Pesto

Roasted Pumpkin + Basil Pesto Hummus

Posted on 11th October 2018

As a tasty side dish for this year’s Halloween feast, or a snack on a cosy autumn night, this recipe features our Vegan Basil Pesto for that extra zing.

Method

1. Cut off the top of the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom + the lid.

2. Heat oven to 200°C/180°C fan/gas 6. Cut the pumpkin flesh into pieces + put in a roasting tin with the garlic + 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 + the garlic. Add the lemon juice, tahini paste + chickpeas. Season with salt + blend to a paste – add a little more oil if it’s too thick. Stir in the pesto + serve!

Tip: Try scooping the hummus back into the pumpkin + serve with vegetable sticks, gluten free breadsticks + tortilla chips.