Halloween Pumpkin Hummus [vegan]

Instructions

1. Preheat the oven to 200C/400F/Gas 6.
2. Peel, deseed and cut pumpkin in 1cm [0.39 inch] dice.
3. Spread on a baking tray, drizzle with olive oil and roast for around 30 mins until done.
4. Put drained chickpeas in a blender with garlic, lemon juice, olive oil and tahini. Add roasted pumpkin.
5. Whizz to a smooth paste. Transfer to a bowl. Season with salt and smoked paprika to taste.
6. Cut tortilla into tombstone shape. Put in the oven at 200C/400F/Gas 6 for a few minutes until crisp and hard.
7. Decorate with food colouring and place on top of hummus.
8. Serve with home roasted pumpkin seeds on top.

• Ready in : 45 Minutes
• Course : Dips & Spreads
• Recipe Type : November Recipes, October Recipes, September Recipes
• Ingredient : Chickpeas, Pumpkin