Pumpkin Face Platter
Homemade (pumpkin) hummous:
Enough pumpkin or butternut squash for 10 tbsp of puree (optional)
400g canned chickpeas
1 lemon juice
1 or 2 garlic cloves, crushed
1 tsp ground cumin
100ml tahini (sesame seed paste) (optional)
4 tbsp water
2 tbsp extra virgin olive oil
1 cherry tomato
To make the puree, peel and dice the pumpkin (or butternut squash) then steam (or boil if you prefer) until cooked. Blend to a smooth puree, or if you don't have a blender you can mash thoroughly then push through a sieve.
To make your hummous, combine all the ingredients except the pumpkin puree in a food processor and blitz until very smooth. If you don't have a food processor you can mash together in a bowl, but you will need to work a lot harder to get a smooth finish. Children can help power the blender or mash. Go easy on the garlic, maybe start by adding half a clove then add more to taste if needed. Blend in the pumpkin puree at the end until completely combined.
Next prepare the vegetables: Peel the carrots and cut into batons approx. 5cm long. Cut the cucumber into 4 round slices 1cm thick, then cut these in half - these will make the mouth. Cut another bit of cucumber into a longer baton to make a pumpkin stem. Cut the cherry tomato in half.
To make the pumpkin face, arrange the carrot sticks on a large platter into a pumpkin shape. Place the hummous dip into the middle as the nose and add a cucumber stem. Add the half cucumber slices and arrange into a scary mouth, then add the cherry tomato halves for eyes. Children can help to create the face, once the tricky chopping is done.