Halloween Pumpkin Hummus [vegan]

Name: Halloween Pumpkin Hummus [vegan]
Prep time: 15 min
Total time: 30 min
Ingredients: 400g can chickpeas [14oz]; 400g pumpkin [14oz]; 1 garlic clove (crushed); juice of 2 lemons; 1 Tbsp tahini; 60ml olive oil [US 1/4 cup] + extra for drizzling; smoked paprika to taste; salt; home roasted pumpkin seeds; Tortilla + black food colouring

Published on October 26, 2015 | In Middle Eastern | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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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 than the pumpkin.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

400g can chickpeas [14oz]
400g pumpkin [14oz]
1 garlic clove (crushed)
juice of 2 lemons
1 Tbsp tahini
60ml olive oil [US 1/4 cup] + 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 pumpkin in 1cm [0.39 inch] dice.
Spread on a baking tray, drizzle with olive oil and roast for around 30 mins until done.
Put drained chickpeas in a blender with garlic, lemon juice, olive oil and tahini. Add roasted pumpkin.
Whizz to a smooth paste. Transfer to a bowl. Season with salt and smoked paprika to taste.
Cut 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 home roasted pumpkin seeds on top.