Stone Fruit Sponge
Make the most of summer stone fruit with this stone fruit sponge cake which is perfect for an afternoon treat.
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.