Halloween pumpkin houmous
Roasted pumpkin and chickpea houmous with tahini, decorated with an olive face.
Active time30 min
Cooking25 min
Total1 h 15 minResting : 15 min
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Ingredients
- 5 g garlic
- 300 g pumpkin
- 25 ml olive oil
- 25 ml lemon juice
- 6 pitted black olives
- 300 g cooked, drained chickpeas
- 3 g salt
- 40 g tahini
- 160 g pitta bread
Preparation
Peel the pumpkin and remove the seeds. Preheat the oven to 200 degrees Celsius. Cut the pumpkin into small cubes, toss with 10 ml of oil and roast for 25 minutes.
300 g pumpkin25 ml olive oil- oven
- baking tray
- knife
Leave to cool slightly for about 15 minutes.
Peel the garlic before blending. Drain and rinse the chickpeas. Blend the pumpkin, chickpeas, tahini, lemon juice, garlic, remaining oil and salt until smooth.
5 g garlic25 ml lemon juice300 g cooked, drained chickpeas3 g salt40 g tahini- blender
- colander
- knife
Spread into a thick disc on a plate and use a spoon to make grooves like those on a pumpkin. Cut the olives into triangles for the eyes and teeth for the mouth. Serve with the pitta bread cut into pieces.
6 pitted black olives160 g pitta bread- knife
- plate
- spoon
Allergens
- Gluten
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration