Pumpkin Hummus

I have a pumpkin! I’ve never had one before, so it’s very exciting for me. I’m a big fan of autumn, and this just encapsulates the whole blissfull leaves-changing, scarf-wearing, hot chocolate-drinking, wooly tights-getting, golden mornings heaven of a season. The fact that my birthday and the run-up to Christmas is in autumn – just gilds the lily.

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I’m weak and hate peeling hard squash (no matter how carefully I try, I always seem to nick my fingers as well), so I settled for the easiest method of cooking pumpkin, and roasted it in two halves.

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Roasting the pumpkin was seriously easy, as was removing the now deeply pliable skin. It practically dripped off, leaving the delicious pumpkin flesh, which I blended in my super swanky food processor to make pumpkin puree.

It really is just the best colour. It feels like warmth.

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The pumpkin produced a lot of puree, and I used most of it to make a sumptuous pumpkin hummus. I didn’t measure a single thing, just went by taste and texture. The staples are chickpeas, pumpkin and olive oil, and I added more than a little lemon and some cumin to give it some heat.

I consider hummus one of my major food groups, and I’m quite creative in finding ways to eat it. Hummus toast is a breakfast staple, as is crudite and crisp dip (never dipped crisps into hummus? Try – it’s gamechanging). I put it into fajitas, and dip pieces of apple into it. I’m a big fan. And this batch – it’s bloody good hummus.

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