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Dip into Halloween hummus

25 October, 2017

Have we taken a Middle Eastern dish, swapped chick peas for pumpkin and re-labelled it as a Halloween dip? Absolutely. 

This twist on a classic is great to serve as a party snack, and fool people into thinking you're a diamond in the kitchen, but in fact, it's super simple to make. Better yet, it's paleo, vegan and gluten free. 

What you'll need:

- 1 small pumpkin or butternut squash, peeled and cored
- 4 tbsp fresh lemon juice
- 5 tbsp tahini
- 1 garlic clove
- 1 tsp chilli powder (we used Nude Spice hot and tangy seasoning from The Otto box)
- Salt and pepper to season
- Nigella or sesame seeds to garnish
- Virgin Olive Oil or chilli oil to garnish 


How you'll need to do it:

1. Chop the pumpkin or butternut squash into small cubes and scatter across a pan. Drizzle with olive oil and roast for 30 minutes on 180. They should be cooked through and deliciously caramelised. 

2. Pop them in a blender, and blitz together with the other ingredients.

3. Spoon into a bowl, and add the seeds and olive oil to make it look fancy and extra tasty. Voila! 





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