Carrot and Apple Salad
Quick and easy to make, this crunchy carrot and apple salad makes a great side dish.
Pumpkin Hummus
Use leftover roast pumpkin to whip up this quick and easy pumpkin hummus. Toast stale bread to serve alongside it for a tasty snack.
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Ingredients
- 150g roasted pumpkin
- 400g can chickpeas, drained
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1 garlic clove, crushed
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 1 teaspoon cumin
- Olive oil for drizzling
- Paprika, to sprinkle
Method
- Put the pumpkin, chickpeas, olive oil, tahini, garlic and half the lemon juice into a food processor and blend until it forms a smooth mixture. If you don’t have a food processor, you can use a hand blender instead.
- If the mixture is too thick, add more lemon juice. Taste and season with cumin, salt and pepper.
- To serve, put the hummus into a bowl, drizzle it with a little more olive oil and sprinkle with paprika. Serve with crackers, toasted bread or pita chips.