Roasted buttercup, cannellini and sun-dried tomato hummus

Here’s an alternative to the ubiquitous chickpea hummus - a colourful and moreish version that will also use up any leftover roast buttercup pumpkin. If you’re not keen on sun-dried tomatoes, try making this with the same amount of de-stoned kalamata olives.

Ingredients

¼	Buttercup pumpkins, peeled, deseeded and cut into chunks (Main)
½ cup	Sun-dried tomatoes, (about 10) (Main)
5 Tbsp	Extra virgin olive oil, (or use oil from sun-dried tomatoes)
1 clove	Garlic, peeled and crushed to a paste with ½ tsp salt
1 can	Cannellini beans, (400g), drained and rinsed
1	Lemon, juice only

Directions

1. Heat the oven to 200C. Put the pumpkin on a lined oven tray. Drizzle with a tablespoon of the oil and season well with salt and pepper.
2. Bake for 15-20 minutes, until the pumpkin is golden brown and cooked through.
3. Let cool for five minutes, then tip into a food processor.
4. Add all the remaining ingredients and whiz until smooth. Add a splash (2-3 Tbsp) boiling water and whiz again (add more boiling water if the mixture seems very firm).
5. Taste for seasoning, then scrape into a bowl. Serve with crackers, raw vegetables or use as a sandwich filling. Store in a covered container in the fridge for up to a week.

See more of Lucy's vegan buttercup recipes

• Butternut pumpkin, coriander and cashew curry
• Roasted buttercup pumpkin with lemon and nori tofu mayonnaise