RECIPE:
ROASTED PUMPKIN HUMMUS
Pumpkin season is here! Every year we work in partnership with Good food Oxford to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin was wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients (serves 4-6)
1 small pumpkin (approximately 500g)
3 garlic cloves, peeled
1 × 400g tin chickpeas, drained and rinsed
2 tbsp tahini
1 lemon, zest and juice
Olive oil
Salt, to taste
Smoked paprika to garnish
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Preparation: 10 minutes
Cooking: 35–45 minutes
Recipe
Roast the Pumpkin:
Preheat the oven to 180°C (160°C fan). Halve the pumpkin, remove the seeds and pulp (keep for the next step), then cut into quarters. Place skin-side down on a lined baking tray with the garlic. Drizzle with olive oil, season with salt and roast for 35–45 minutes, until tender. Leave to cool.
Toast the Seeds:
Separate the seeds from the pulp, rinse and dry thoroughly. Roast at 180°C (160°C fan) for approximately 15 minutes until golden and crisp.
Blend:
Remove the pumpkin skin and transfer the flesh to a blender with the roasted garlic, chickpeas, tahini, lemon zest and juice, and any roasting juices. Blend until smooth, adding a little cold water or olive oil if needed. Adjust the seasoning to taste.
Storage:
Keep refrigerated in an airtight container and consume within 3 days.
To Serve:
Transfer to a serving bowl and finish with a drizzle of olive oil, the toasted pumpkin seeds and a sprinkle of smoked paprika. Why not enjoy with warm pitta, crackers, crunchy vegetables or alongside Burrata.
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If you would like to print this recipe out, you can clink on the pdf link here.