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Pumpkin & apple houmous with sesame flatbreads
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Serves: 6-8 (makes 8 flatbreads)
325g edible pumpkin
4 cloves garlic
400g can chickpeas, drained
Juice of 1 lemon
4 tbsp tahini
2 tsp salt
Pinch ground cumin
150ml apple juice
4 tbsp oil
Chilli flakes, to serve (optional)
For the flatbreads
200g plain flour, plus extra for dusting
1 tsp baking powder
A pinch chilli flakes (optional)
1 tbsp dried mixed herbs
3 tbsp oil
3 tbsp sesame seeds (optional)
1. Preheat the oven to 200ºC, gas mark 6. Peel the pumpkin, deseed and chop into small bitesize pieces. (Only peel the skin if your pumpkin needs it.) Lay the pumpkin out on a baking tray and bake for 20 minutes until soft.
2. Meanwhile make the flatbreads. Sieve the flour and baking powder into a large bowl. Mix in a generous pinch of salt, the chilli, mixed herbs, 1 tbsp of oil and 100ml water to make a dough. Knead the dough for 5 minutes until it develops some elasticity and feels smooth, soft and together.
3. Divide into 8 even-sized balls. Flour the work surface and using a floured rolling pin, roll until approximately 0.5-1cm thick and about 9cm in diameter. Press the sesame seeds and salt into the dough. Heat a non-stick frying pan until hot and add 1 tbsp of oil. Cook the flatbreads in batches for 2-3 minutes until brown, then turn and cook for 1-2 minutes more until golden. Repeat with the remaining flatbreads. Keep warm.
4. Place the roasted pumpkin in a food processor with all the remaining houmous ingredients. Blend until lovely and smooth. Sprinkle with some chilli flakes to give it a pop of colour if you like and serve with the flatbreads.
Typical values per serving:
This recipe was first published in October 2018.