Vegan Pumpkin and Basil Pesto Hummus | Vegan Recipes

Pumpkin and Basil Pesto Hummus

Tideford Organics

Vegan pumpkin and basil pesto hummus

This bright and beautiful hummus is sure to become a firm favourite.

Ingredients

  1. 1 small pumpkin (roughly 500g)
  2. Olive oil, for roasting
  3. 2 garlic cloves, peeled
  4. 1 tbsp lemon juice
  5. 2 tbsp tahini paste
  6. 400g can chickpeas, drained
  7. 1 pot Tideford Organics Vegan Basil Pesto (or other vegan pesto)

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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?