Butternut Pumpkin Houmous

pumpkin
Serves 6 to 8

Equipment list

Medium baking tray

Medium Bowl

Medium Saucepan

Measuring Spoons

Large Chopping Board

Knife

Sieve

 

INGREDIENTS

1/2 butternut pumpking (roughly 600g)

3 heaped teaspoons sesame seeds

1 clove garlic

1 fresh red chilli

1/2 bunch of fresh coriander

1 x 400g tin of chickpeas

1/2 lemon

extra virgin olive oil

sea salt

freshly ground black pepper

Jamie's Top Tip

  • You only need half a butternut pumpkin in this recipe, but feel free to roast a whole one and save he rest - its great to have in the fridge for easy meals and is a brilliant way to utilise spare oven space. Try leftover pumpkin for tossing through the pasta as a quick sauce, mashed up and served on garlicky toasts or combined with flour and egg to make into fritters. 

This is my quick and easy way to pimp up a classic chickpea houmous with deliciously sweet, roasted pumpkin. 

1

Preheat the oven to 180degC/350degF/gas 4.

2

Place the pumpkin on a baking tray and roast in the hot oven for around 1 hour, or until tender. 

3

Leave until cool enough to handle, then scoop the flesh into a bowl, discarding the skin. 

4

Toast the sesame seeds in a hot, dry pan until golden, then remove from the heat. 

5

On a large board, peel and finely slice the garlic. Finely slice the chilli (deseed if you like) and the coriander, including stalks. 

6

Add the pumpkin to the board and tip over the roasted seeds. 

7

Pour the chickpeas (juice and all) into the empty pan and bring to the boil over a medium heat. 

8

Drain and add to the board with the pumpkin and start chopping, squashing and mixing it all together. 

9

Squeeze over the lemon juice and an eual amount of oil until it's the consistency you like. Taste, season to perfection, and serve.
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