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.
![Halloween Pumpkin Hummus [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/10/Halloween-Pumpkin-Dip-v9001.jpg)
![Halloween Pumpkin Hummus [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/10/Halloween-Pumpkin-Dip-v800.jpg)
Halloween Pumpkin Hummus [vegan]
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Easy
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.
- Ready in : 45 Minutes
- Course : Dips & Spreads
- Recipe Type : November Recipes, October Recipes, September Recipes
- Ingredient : Chickpeas, Pumpkin
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