This hummus dip is perfect for your next dinner party, for a Fall gathering or as an appetizer at your Thanksgiving table. It is simple to make and sure to please your guests!
1 small pumpkin
olive oil , for roasting
2 garlic cloves , peeled
½ lemon , juiced
2 tbsp tahini paste
1 can chickpeas , drained
1 red pepper , deseeded, and sliced
1 yellow pepper , deseeded, and sliced
mini breadsticks, veggies and/or pitta chips, to serve
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
Heat oven to 200C/180C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.
Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it’s too thick.
Scoop the hummus back into the pumpkin.
Serve with the peppers, breadsticks or pitta chips.
Thank you to BBC Good Food for this great Fall dip recipe!