Pumpkin Humous
The leaves are turning brown, the days are growing shorter, there’s a chill in the air.
1 hour cook
Serves 4
Ingredients
- 1 smallpumpkin
- 400gchickpeas
- 4 tbsptahini
- 1lemon
- 2 clovesgarlic
- 1 tbspflaked salt
- 100g butter
- 100gpumpkin seeds
- 2 tbspchives
What you'll need:
That’s right, it’s autumn. To celebrate the changing of the seasons with something warm and cosy, this plate of roasted pumpkin hummus with toasted pumpkin seeds and brown butter is just the thing.
Method
Preheat the oven to 180°C. Skin and chop the pumpkin, then drizzle with olive oil and roast until lightly charred and very soft.
Use a food processor to blend the pumpkin, chickpeas, lemon juice, garlic and splash more olive oil and sea salt.
Heat the butter until foaming, then cook until the milk solids go a lovely toffee brown. Quickly remove from the heat and pour into a bowl.
Toast the pumpkin seeds in a dry pan until browned.
Serve the hummus on a large plate, scattered with seeds and chives and drizzled with the hot brown butter.
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