This recipe comes from our friends at ChicP who make delicious dips from surplus vegetables that would otherwise go to waste. ChicP recommends serving the pumpkin houmous on toast. Below is a guide to making scrumptious pumpkin houmous and garlic mushrooms on sourdough to accompany it. 

For the pumpkin houmous

Ingredients

  • 100g chickpeas
  • 100g pumpkin 
  • 1 tbsp Olive Oil
  • 1 tbsp Tahini
  • ½ juice of one lemon
  • 1tbsp chickpea or tap water
  • ½ garlic clove
  • 1 tsp chilli
  • 1 tsp paprika
  • Salt and pepper to taste

Method

  1. Chop the pumpkin into evenly sized pieces (you can leave the seeds on). Roast in the oven for 35-40 minutes at 180c.
  2. Once roasted, blend the cooked pumpkin and the chickpeas with the tahini, lemon juice and water. (You can leave the pumpkin skin on but make sure you cook the pumpkin long enough so that the skin is soft enough for blending).
  3. Once relatively well blended add the olive oil and garlic until you have a smooth consistency. You can add a bit more water or olive oil if needs be.
  4. Season with chilli, paprika and salt and pepper to taste. 

Garlic mushrooms on sourdough

Ingredients

  • 700g wild mushrooms
  • 2 cloves of garlic, diced
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • ½ a loaf of sourdough (if you fancy making your own check out this recipe from Hobbs House Bakery)

Method

  1. Heat a frying pan with the olive oil or butter.
  2. Once the butter is melted or the olive oil is nicely warm add the garlic to the pan and stir until the garlic has softened.
  3. Add the mushrooms and cook until soft.
  4. Meanwhile, cut the sourdough into slices and toast.
  5. Once toasted, butter your sourdough, add the mushrooms followed by a large dollop of the pumpkin houmous. You can top this with any spare roasted pumpkin seeds.

Tastes best when enjoyed straight away! 

Hannah's top tips for reducing food waste

  1. Use all parts of your pumpkin. You can also roast the seeds and add them to the houmous mix if you’d like a crunchy texture.
  2. Save the peel. Pumpkin skins are filled with nutrients and by peeling them you're adding lots of unnecessary waste.
  3. You can always pulp it once it's 'past it'. If your pumpkin looks like its getting a bit soft and ‘past it’, this doesn’t mean it can't be used. Your pumpkin is still perfect for roasting and blending to make it as good as new again.

Check out our tips page for more suggestions to reduce food waste and a guide to making the most out of your pumpkin this halloween.

With thanks to Hannah McCollum for the recipe and image.