I’m on a mission, a mission to show you that pumpkins don’t just make great decorations at Halloween. In this 3 part series of blogs, I’m going to prove to you how you can make some great meals with pumpkins that also save you a load of money. You can see my recipe for soup here.
Houmous is one of those things that’s really come into its own recently. Hipsters and vegans love the stuff, and with good reason. Not only does it pack meals with some delicious flavours, it also serves as a healthier alternative to other lunchtime snacks. Pumpkin pie might be the most famous pumpkin meal, but using that tasty orange stuff in houmous gives it a fantastic flavour-boost.
- 500g of pumpkin, chopped and de-skinned
- Ground cumin
- A tin of chickpeas
- Some fresh parsley
- Lemon Juice
- Olive oil
Step One – Roastin’
Pre-heat the oven to Gas Mark 4/ 180C. Take your chopped up pumpkin pieces and spread them across a baking tray. Dash lightly with oil, a tablespoon of cumin and some seasoning. Put the tray into the oven and roast for 40 minutes.
Step Two – Blitzin’
Remove the pumpkin from the oven. Set up a blitzer and place the pumpkin into the jug, along with your tin of chickpeas, one chopped clove of garlic, two tablespoons of lemon juice and a teaspoon of olive oil. Blitz the mixture until smooth.
Step Three – Eatin’
The houmous is best eaten there and then. You can add it to your sandwiches (I recommend pepper and pumpkin houmous sandwiches), or serve it up with pita. The houmous should keep in the fridge for a couple of days.