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ROASTED PUMPKIN HUMMUS JACK-O’-LANTERN SANDWICHES – vegan & gluten-free

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By popular request, and in time for Halloween 2020, I bring you the English language version of a whimsical, tasty recipe that falls on the wholesome side of the Halloween treat spectrum.

I created these happy little jack-o’-lantern sandwiches for a project I worked on with one of my clients, Friggs. This is not a sponsored post, but as I have had many requests for the recipe in both English and Swedish, here is the former for those of you who have been awaiting it! For the Swedish version, please visit this post at friggs.se .

If you do not celebrate Halloween, I can heartily recommend the hummus as a delicious dip, sandwich spread or condiment!

If you do celebrate Halloween, enjoy!
♥, Marisa

PS For gluten-free, vegan sweet treat inspiration, see our Harry Potter/Dark Arts-themed cake pops video here!

ROASTED PUMPKIN HUMMUS
JACK-O’-LANTERN SANDWICHES

Makes 6

INGREDIENTS

Gluten-free crackers*/rice cakes/corn cakes or bread of choice (cut into rounds)

FOR THE HUMMUS

1-2 tbsp lemon juice 
1 tbsp tahini 
1-2 cloves garlic
1/4 teaspoon salt (or to taste)
1 tin chickpeas (around 400g/14 oz), drained and rinsed
1/2 tbsp extra virgin olive oil 
1/2 a medium sized butternut squash (cut length ways) or 1/2 a small-medium pumpkin (approx. 2-3 pounds/ 900-1350g), seeds scooped out
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp sweet paprika (more for extra colour)

FOR DECORATION

Fresh basil 
Fresh thyme
Black olives
Pecan nuts

DIRECTIONS

  1. Preheat your oven to 180°C fan/200°C (350°F fan/400°F).
  2. Place the butternut squash/pumpkin half cut side up on a roasting tray and roast for 50-60 minutes until tender (roast both halves and save one for another purpose, if you like).
  3. Once roasted, allow to cool slightly before scooping out the flesh and pulsing it to a puree in your food processor. 
  4. Add the lemon juice, tahini, garlic, and salt and blend until smooth. Add chickpeas, olive oil and spices and pulse until smooth.
  5. Transfer the hummus to a container with a lid and refrigerate at least 2 hours.
  6. Set aside 100 ml (1/3 cup + 4 tsp) of the hummus in a small dish.
  7. Spread a layer of the pumpkin hummus over your crackers of choice (rounds of bread or hard bread rolls would also work).
  8. Take an extra 120 ml (1/2 cup) or so of the hummus, pop it into a small ziplock bag and clip the corner. Use this to pipe lines onto your pumpkins.
  9. Using a small knife, cut square and triangular shapes from pitted black olives to make jack-o-lantern faces. Pick sprigs of thyme and basil to make pumpkin vines and use pecans for stems.
  10. Finish decorating your pumpkins snacks and serve immediately.

*I used Friggs Linskakor (lentil crackers) when I made these. This recipe was originally created for a project for my client, Friggs, and this blog post is not sponsored by them, however we do enjoy and purchase their products ourselves, and I am confident to recommend them regardless.


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