Here is a fun and quick dip recipe that adults and kids will love for Halloween.
I sprinkled some home-roasted pumpkin seeds on top which I cooked at the same time as the pumpkin.
Halloween Pumpkin Hummus [vegan]
Here is a fun and quick dip recipe that adults and kids will love for Halloween.
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g can chickpeas
- 400 g pumpkin
- 1 garlic clove -crushed
- juice of 2 lemons
- 1 Tbsp tahini
- 60 ml olive oil + extra for drizzling
- smoked paprika to taste
- salt
- home roasted pumpkin seeds
- Tortilla + black food colouring
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Peel, deseed and cut the pumpkin in 1cm [0.39 inches] dice.
- Spread on a baking tray, drizzle with olive oil and roast for around 30 mins until done.
- Put the drained chickpeas in a blender with garlic, lemon juice, olive oil and tahini. Add the roasted pumpkin.
- Whizz to a smooth paste. Transfer to a bowl. Season with salt and smoked paprika to taste.
- Cut the tortilla into tombstone shape. Put in the oven at 200C/400F/Gas 6 for a few minutes until crisp and hard.
- Decorate with food colouring and place on top of hummus.
- Serve with some home roasted pumpkin seeds on top.
Nutrition
Serving: 75gCalories: 1081kcalCarbohydrates: 84gProtein: 27gFat: 76gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 49gSodium: 1123mgPotassium: 2018mgFiber: 20gSugar: 11gVitamin A: 34122IUVitamin C: 38mgCalcium: 251mgIron: 9mg
Find this recipe online:
Halloween Pumpkin Hummus [vegan]
https://theflexitarian.co.uk/recipe-items/halloween-pumpkin-hummus-vegan/
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
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