Vegan Pumpkin and Basil Pesto Hummus

Preparation

• Cut off the top of the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
• Heat oven to 200°C/180°C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.
• Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it’s too thick. Stir in the pesto and serve!

Tip: Try scooping the hummus back into the pumpkin + serve with vegetable sticks,
gluten free breadsticks + tortilla chips.