Pumpkin Hummus

The leaves are turning brown, the days are growing shorter, there’s a chill in the air.

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

What you'll need:

1 smallpumpkin

400gchickpeas

4 tbsptahini

1lemon

2 clovesgarlic

1 tbspflaked salt

100g butter

100gpumpkin seeds

2 tbspchives

That’s right, it’s autumn. To celebrate the changing of the seasons with something warm and cosy, this plate of roasted pumpkin hummus with toasted pumpkin seeds and brown butter is just the thing.

Method

Preheat the oven to 180°C. Skin and chop the pumpkin, then drizzle with olive oil and roast until lightly charred and very soft.

Use a food processor to blend the pumpkin, chickpeas, lemon juice, garlic and splash more olive oil and sea salt.

Heat the butter until foaming, then cook until the milk solids go a lovely toffee brown. Quickly remove from the heat and pour into a bowl.

Toast the pumpkin seeds in a dry pan until browned.

Serve the hummus on a large plate, scattered with seeds and chives and drizzled with the hot brown butter.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.