Spiced pumpkin Hummus with ‘Cheesy’ fingers

What to do with your leftover pumpkin from pumpkin carving? Make some hummus of course!
The perfect way to use things up – just roast and blitz to a creamy dreamy dip with some chickpeas, tahini and a little spicy Harris for warmth.

What to do with your leftover pumpkin from pumpkin carving? Make some hummus and some easy and very delicious ‘Cheesy’ puff pastry fingers!
One for the whole family and fun to make. 
The recipe is based on one from my upcoming cookbook ‘My Vegan Year’ – which is coming soon now!

Here’s the recipe….
Enjoy xxx

I'd love to know if you made this recipe.

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Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • The flesh of 1 medium pumpkin
  • 1 tbsp olive oil
  • Pinch salt and pepper

 

  • 230g cooked chickpeas
  • 1 clove garlic
  • 2 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • 1 tbsp harissa 
  • 2 tbsp coconut yogurt
  • Pinch sea salt
  • Black pepper
  • Juice 1/2 lemon

 

  • Toppings 
  • Extra virgin olive oil
  • Chilli flakes

For the ‘cheesy’ fingers;

  • 1 320g sheet puff pastry
  • 4 tbsp grated vegan cheese – I used applewood
  • 1 tbsp olive oil

Directions

For the hummus;

  1. Scoop out the flash of the pumpkin and add it to a baking tray and drizzle with a little oil, salt and pepper. 
  2. Roast for 40-50 minutes on a medium heat until tender. Allow to cool.
  3. Now add all the ingredients to your food processor and blitz until until smooth and creamy.
  4. Transfer to your pumpkin and top with olive oil and chilli flakes

 

  1. For the ‘cheesy’ fingers
  2. Roll out the pastry and sprinkle grated cheese on top
  3. Now roll it up into a long tube so the cheese is encased within.
  4. Now cut into rounds – aprox 12
  5. Squash each into a ball then roll out in your hands to make small worm shapes.
  6. Place on the chopping board and flatten a little with a rolling pin or your hands.
  7. Now twist them a few times.
  8. Place on a lined baking tray. Repeat.
  9. Brush with some olive oil and pop in the oven for 20 minutes.

To serve

  1. Dip the ‘cheesy’ fingers in the pumpkin hummus

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

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