These wraps are the perfect , healthy picnic snack.
Steam, boil or roast the pumpkin until tender. Place the pumpkin, chickpeas and lemon juice in a food processor and process until smooth, adding 1-2 tablespoons of boiling water if necessary
Brush the steaks with olive oil. Heat a large chargrill or non-stick frying pan over a high heat. Grill the steak for 2-3 minutes on each side, for medium. Transfer the steak to a clean chopping board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice the steak, across the grain
Combine the cherry tomatoes, cucumber and parsley. Fill the pita breads with some pumpkin hommous, slices of steak and tomato cucumber salad. Serve immediately
Left over pumpkin hommous will keep in an airtight container in the fridge for up to 4 days
It’s great to spread on sandwiches, added to purees for a smooth texture, or served as a dip with vegetable sticks for finger food