Living in Australia I have found that Halloween has never been a huge celebration however I have been lucky enough to spend some time during Halloween in the USA and boy oh boy do they celebrate!!
They really get into decorating their houses, carving pumpkins and dressing up in scary costumes. Its fantastic!
I thought I would get into the Halloween festivities in my house and have been creating some yummy Halloween inspired food.
Being a huge pumpkin fan in general, I couldn’t resist these super cute mini pumpkins when I was in Coles the other day.
I’ve made this easy and healthy pumpkin hummus which is a really nice twist on the regular hummus I make.
Give it a go and let me know what you think!
- 3 mini pumpkins (about the size of a baseball)
- 1 can chickpeas (drained and rinsed)
- Juice of 1 lemon
- 2 tablespoon tahini
- 2 tbs coconut oil, melted
- 1 tsp cumin seeds
- 1 tsp ground coriander seeds
- 1 tbs water
- 1/2 teaspoon salt
- 1 clove crushed garlic (optional)
- Preheat oven to 180 degrees and line a small tray with baking paper
- Use a sharp knife to cut the tops off each pumpkin.
- Scrape out the seeds and discard them
- Using a teaspoon scoop out as much of the flesh as you can. You should get about 1 cup in total from the three pumpkins.
- Mix together the pumpkin flesh and 1 tablespoon of coconut oil and spread out on the baking tray.
- Bake for 25 minutes, turning halfway through
- In a Thermomix, food processor or blender add all ingredients including the pumpkin puree and whizz until smooth.
- Scoop into the pumpkin and serve with cut up vegetables sticks or crackers