Pumpkin hummus

This scrumptious pumpkin hummus would be great on a slice of chunky toasted bread for a snack or a light lunch. This recipe is perfect for using up surplus vegetables around Halloween that would otherwise go to waste.

Ingredients: (serves 2 as a snack)
•    100 grams chickpeas
•    100 grams pumpkin
•    1 tablespoon Olive Oil
•    1 tablespoon Tahini
•    ½ juice of one lemon
•    1 tablespoon chickpea or tap water
•    ½ garlic clove
•    1 teaspoon chilli
•    1 teaspoon paprika
•    Salt and pepper to taste

Method:
1.    Chop the pumpkin into evenly sized pieces (you can leave the seeds on). Roast in the oven for 35-40 minutes at 180 celsius.
2.    Once roasted, blend the cooked pumpkin and the chickpeas with the tahini, lemon juice and water. (You can leave the pumpkin skin on but make sure you cook the pumpkin long enough so that the skin is soft enough for blending).
3.    Once relatively well blended add the olive oil and garlic until you have a smooth consistency. You can add a bit more water or olive oil if needed.
4.    Season with chilli, paprika and salt and pepper to taste.

Recipe provided by Hannah McCollum at ChicP for #FoodSavvy Norfolk & Suffolk