Halloween Hommus

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.

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Halloween Hommus