11/03/2021 
CategoryEveryday, Halloween, Recess, Snacks, Snacks
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Note: See tips below if you’re making this for the school canteen.
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 small Halloween pumpkin (about 500g), optional
3 tbsp olive oil (2 for roasting, 1 for hummus)
2 garlic cloves, peeled
½ lemon, juiced
2 tbsp tahini
1 x 400g can chickpeas, rinsed and drained
1 tsp 1 tsp cumin
Salt and pepper, to taste
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
Plain breadsticks and pita chips, to serve
Method
1
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds and any loose flesh out of the bottom and the lid.
2
Heat oven to 150°C.
3
Rinse seeds, place on baking sheet, sprinkle with a little salt and 1 tbsp of olive oil until lightly brown. Leave to cool.
4
Add the garlic, lemon juice, tahini and chickpeas into a food processor. Blend to a paste – add a splash of water and a little more oil if it’s too thick.
5
Scoop the hommus back into the pumpkin and serve with the peppers, breadsticks and pita chips. Top with roasted pumpkin seeds.
Variations
- Try adding roasted pumpkin to the recipe for pumpkin-flavoured hommus.
Tips
- If you’re making this in the school canteen (rather than at home) you won’t want to be selling 8 serves of hummus in one pumpkin! Instead, serve this dip in individual orange paper cups, and draw on a spooky halloween face with permanent marker! You could use pre-purchased pumpkin/pepita seeds.
Ingredients
1 small Halloween pumpkin (about 500g), optional
3 tbsp olive oil (2 for roasting, 1 for hummus)
2 garlic cloves, peeled
½ lemon, juiced
2 tbsp tahini
1 x 400g can chickpeas, rinsed and drained
1 tsp 1 tsp cumin
Salt and pepper, to taste
1 red capsicum, thinly sliced
1 yellow capsicum, thinly sliced
Plain breadsticks and pita chips, to serve
Directions
1
Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds and any loose flesh out of the bottom and the lid.
2
Heat oven to 150°C.
3
Rinse seeds, place on baking sheet, sprinkle with a little salt and 1 tbsp of olive oil until lightly brown. Leave to cool.
4
Add the garlic, lemon juice, tahini and chickpeas into a food processor. Blend to a paste – add a splash of water and a little more oil if it’s too thick.
5
Scoop the hommus back into the pumpkin and serve with the peppers, breadsticks and pita chips. Top with roasted pumpkin seeds.
