Halloween Hommus
Note: See tips below if you're making this for the school canteen.
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds and any loose flesh out of the bottom and the lid.
Heat oven to 150°C.
Rinse seeds, place on baking sheet, sprinkle with a little salt and 1 tbsp of olive oil until lightly brown. Leave to cool.
Add the garlic, lemon juice, tahini and chickpeas into a food processor. Blend to a paste – add a splash of water and a little more oil if it’s too thick.
Scoop the hommus back into the pumpkin and serve with the peppers, breadsticks and pita chips. Top with roasted pumpkin seeds.
Variations
- Try adding roasted pumpkin to the recipe for pumpkin-flavoured hommus.
Tips
- If you're making this in the school canteen (rather than at home) you won't want to be selling 8 serves of hummus in one pumpkin! Instead, serve this dip in individual orange paper cups, and draw on a spooky halloween face with permanent marker! You could use pre-purchased pumpkin/pepita seeds.
Ingredients
Directions
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds and any loose flesh out of the bottom and the lid.
Heat oven to 150°C.
Rinse seeds, place on baking sheet, sprinkle with a little salt and 1 tbsp of olive oil until lightly brown. Leave to cool.
Add the garlic, lemon juice, tahini and chickpeas into a food processor. Blend to a paste – add a splash of water and a little more oil if it’s too thick.
Scoop the hommus back into the pumpkin and serve with the peppers, breadsticks and pita chips. Top with roasted pumpkin seeds.
