We all have pieces of pumpkin left from carving out shapes and faces or trimmings left over from other recipes.
Here is a simple, tasty and easy recipe to make a delicious hummus, which is great to add to so many dishes or enjoy as a dip with vegetables or breads.
Irish Pumpkins
Zero waste pumpkin hummus
Ingredients:
- Pumpkin trimmings (about 400 – 500g)
- Irish rapeseed oil for roasting
- 2 peeled garlic cloves
- ½ a lemon
- 2 tbsp of really good Tahini paste
- 400g can chickpeas, keep the aquafaba to make vegan mayo
- The pumpkin seeds, blanched and then roasted for 5 minutes
Method:
- Heat oven to 200°C/180°C fan/gas 6.
- Cut the pumpkin into equal size pieces and put in a roasting tin with the garlic and a drizzle of oil.
- Season, then bake for 30 minutes until soft.
- 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, pumpkin seeds and chickpeas. Season with salt and blend to a paste add some of the chickpea water to make into a smooth consistency. That’s it. Enjoy!
