By Melanie Leyshon
Now that Halloween trick and treaters have
carved their pumpkins, healthy cooks can tuck into the leftovers. Make soup,
pasta dishes, roasted wedges, or try this simple and satisfying pumpkin hummus.
I tasted it at Central Market, a restaurant in Petaluma, California, where it’s
served as a starter with a beetroot dip. Or you could serve it as a mash,
topped with grilled chicken and a drizzle of pomegranate molasses, as they also
do at Central Market.
