Pumpkin hummus

• small pumpkin↗1

  (about 500g)

• olive oil↗

  for roasting

• garlic cloves↗2

  peeled

• lemon↗½

  juiced

• tahini paste↗2 tbsp tbsp
• chickpeas↗400g can g

  drained

• red pepper↗1

  deseeded, and sliced

• yellow pepper↗1

  deseeded, and sliced

• mini breadsticks

  and pitta chips, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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 and serve with the peppers, breadsticks and pitta chips.