Pumpkin Hummus

30 votes

Use leftover roast pumpkin to whip up this quick and easy pumpkin hummus. Toast stale bread to serve alongside it for a tasty snack.

10 Minutes

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  • 150g roasted pumpkin
  • 400g can chickpeas, drained
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 teaspoon cumin
  • Olive oil for drizzling
  • Paprika, to sprinkle


  1. Put the pumpkin, chickpeas, olive oil, tahini, garlic and half the lemon juice into a food processor and blend until it forms a smooth mixture. If you don’t have a food processor, you can use a hand blender instead.
  2. If the mixture is too thick, add more lemon juice. Taste and season with cumin, salt and pepper.
  3. To serve, put the hummus into a bowl, drizzle it with a little more olive oil and sprinkle with paprika. Serve with crackers, toasted bread or pita chips.
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