This bright and beautiful hummus is sure to become a firm favourite.
1 small pumpkin (roughly 500g)
Olive oil, for roasting
2 garlic cloves, peeled
1 tbsp lemon juice
2 tbsp tahini paste
400g can chickpeas, drained
1 pot Tideford Organics Vegan Basil Pesto (or other vegan pesto)
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.
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