Want to give your hummus a colourful spin? Roast off some pumpkin or squash and add it into homemade hummus, together with a few warming spices, to create this delicious Roasted Pumpkin Hummus! (Serves 4-8 depending on appetite.)
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Place the cubed pumpkin on a large baking sheet (or two smaller ones) so it is spread out in one layer.
Place the pumpkin in the oven for 15-20 minutes or until just soft and starting to colour.
Meanwhile place all the ingredients for Perfect Homemade Hummus in a blender or food processor (I use my lovely Froothie Optimum G2.3) together with the cumin and smoked paprika and whizz until smooth.
Place the pumpkin seeds and pitta breads on oven trays to be popped in when the pumpkin comes out.
When the pumpkin is cooked, remove it from the oven and place the pittas and pumpkin seeds in the oven. Switch off the oven as the residual heat will be enough to warm the pittas and toast the seeds (but do take the pumpkin seeds out of the oven when you start to hear them popping.)
Add the roasted pumpkin to the blender/processor and blend again until smooth. (Take care as the pumpkin will be very hot.)
Serve the Roasted Pumpkin Hummus in a bowl or bowls, scattered with some of the toasted pumpkin seeds and sprinkled with a small pinch of paprika. Serve with the pittas (and/or crudités) and the rest of the roasted pumpkin seeds.