Butternut Pumpkin Houmous
Serves 6 to 8
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
Equipment list
Medium baking tray
Medium Bowl
Medium Saucepan
Measuring Spoons
Large Chopping Board
Knife
Sieve
Jamie's Top Tip
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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. |
