Halloween cupcakes recipe
Bake our Halloween cupcakes for your little monsters. With black velvet sponge and scary faces made using simple icing techniques, they're spookily good
Pumpkin hummus
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 small pumpkin(about 500g)
- olive oilfor roasting
- 2 garlic clovespeeled
- ½ lemonjuiced
- 2 tbsp tahini paste
- 400g can chickpeasdrained
- 1 red pepperdeseeded, and sliced
- 1 yellow pepperdeseeded, and sliced
- mini breadsticksand pitta chips, to serve
Nutrition: Per serving
- kcal123
- fat7g
- saturates1g
- carbs8g
- sugars3g
- fibre4g
- protein4g
- salt0.1g
Method
step 1
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
step 2
Heat oven to 200C/180C 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.
step 3
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. Scoop the hummus back into the pumpkin and serve with the peppers, breadsticks and pitta chips.
