With Halloween looming and pumpkins ducking for cover, it may be nice for the humble pumpkin to find a resting place a little less grim than the compost heap!  This recipe from our Head Chef Charlene allows you to make good use of the trimmings and scrapings to create a lovely sharing dish that isn’t half as scary as its cousin sitting at the front door welcoming potential tricksters (like the above pumpkin I’ve just carved up in the OGGS kitchen). Read on to discover the recipe and my pumpkin carving process for those seeking inspiration for their own creations…

Pumpkin and Caramelised Onion Hummus

  • 500g leftover pumpkin pieces, peeled
  • Olive oil for roasting
  • 1 onion roughly diced
  • ¼ teaspoon ground cumin
  • 3 cloves of garlic chopped
  • Juice of a lemon
  • 2 tbsp tahini paste
  • 400g tinned chickpeas
  • 1 tbsp of chopped coriander

Toss the pumpkin pieces, onion, ground cumin and garlic in bowl with a good glug of olive oil and place into a baking tray. Roast in the oven at 180° until tender.  It will take about 40 minutes and you may need to stir it around midway through cooking.  Leave to cool.

Tip all the pumpkin mixture into a food processor including all the pan juices.  Add the chickpeas, tahini and lemon juice and a small amount of salt and pepper and process.  If it is too thick, add some more olive oil and process until smooth.  Finish by stirring through the chopped coriander and it is ready to serve.  Serve with breadsticks, pitta crisps and vegetable sticks.

Allergens:  Sesame (Tahini is also an optional ingredient so if you have a allergy please simply leave it out)

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