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Halloween Hommus

Yields8 Servings

 1 small Halloween pumpkin (about 500g), optional
 3 tbsp olive oil (2 for roasting, 1 for hummus)
 2 garlic cloves, peeled
 ½ lemon, juiced
 2 tbsp tahini
 1 x 400g can chickpeas, rinsed and drained
 1 tsp 1 tsp cumin
 Salt and pepper, to taste
 1 red capsicum, thinly sliced
 1 yellow capsicum, thinly sliced
 Plain breadsticks and pita chips, to serve

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.

Nutrition Facts

Servings 0

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