Ingredients:
1/2 small pumpkin
1 can of chickpeas
2 tbsp olive oil
1 tsp sweet paprika
2 cloves roast garlic
2 tbsp aquafaba
1/2 squeezed lemon
1 tbsp tahini
Handful of pumpkin seeds
Method:
Preheat the oven to 190°C/fan. Peel the pumpkin skin off and discard it. Cut the pumpkin into small chunks, add to a tray with the garlic cloves and coat it in oil. Cover the tray with foil and place it in the oven for 45-50 minutes. The pumpkin will be ready when it is soft right through.
Peel the roasted garlic then add the soft inside into the blender with the pumpkin and blend till smooth.
Once smooth add your chickpeas, oil, aquafaba, lemon, tahini, sweet paprika and blend till smooth and spread it on a dish.
Toss some pumpkin seed in a frying pan, heat till they start to toast, showing a golden shell. Add these onto of the hummus with a helping of oil ready to serve.
TIP: If the hummus is too lumpy, add some more aquafaba and blend again.
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