Pumpkin Open Sandwiches
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 0 minutes
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600g/1.3lbs pumpkin, roasted (I roast it whole in a 180c/350F oven for an hour and then peel the skin off and scoop out the seeds)
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1 tablespoon tahini
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1 tablespoon mayonnaise
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1/4 cup chives
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1 teaspoon ground cumin
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2 teaspoons sugar
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a few drops of Tabasco sauce
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1 loaf of grain bread
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Pumpkin cookie cutter
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2 tablespoons basil pesto
Step 1 - Blend all ingredients (except for bread and cookie cutter ;) ) until very, very smooth.
Step 2 - Cut out pumpkin shapes with bread (reserve the rest of the bread for breadcrumbs) and spread with pumpkin dip. Spread a tiny bit of basil pesto for the stem of the pumpkin.