Vegan

Roasted pumpkin hummus recipe

Makes one sharing dish
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Our roasted pumpkin hummus recipe is a delicious way to make the most of the season’s bounty.

While shop-bought hummus can be convenient, whizzing up your own at home ensures you know exactly what’s in the recipe. Many shop-bought options contain preservatives and can also feature high levels of salt.

Chickpeas are the star ingredient of hummus recipes. They’re also fantastic for supporting our wellbeing. Chickpeas are an excellent source of protein and fibre, while also containing a number of vitamins and minerals.

Our twist here is to add roasted pumpkin. While a mainstay of Halloween traditions, there’s far more to pumpkins than just an autumnal decoration. Rich in beta-carotene and a good source of vitamin A, these vegetables are well worth incorporating into your diet as the days get chillier. Pumpkins can help to support our immune system, as well as help maintain healthy skin, teeth, and bones.

We love to serve our roasted pumpkin hummus recipe with crudités or bread. Crusty sourdough can be a delicious and gut-friendly choice if you’re opting for bread.

Watch Liz make roasted pumpkin hummus

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Ingredients

  • 1 small pumpkin (around 500g)
  • Extra virgin olive oil
  • 2 garlic cloves, peeled
  • ½ lemon, juiced
  • 2 tbsp tahini paste
  • 1 x 400g tin chickpeas, drained
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • Sea salt and black pepper

Method

  1. Preheat oven to 200°C/400°F/gas mark 6. Cut the top off the pumpkin, remove the seeds and set aside for later. Cut the pumpkin into 2cm-thick slices and remove the skin.
  2. Place the peeled pumpkin slices on a baking tray with the whole garlic cloves, season well and drizzle with olive oil. Roast for 45 minutes until very tender. Leave to cool.
  3. Place the cooled pumpkin and roasted garlic cloves in a food processor with any juices from the roasting tin. Add the lemon juice, tahini and chickpeas, and blitz until smooth. Season well and add the spices. Blitz again until smooth and well combined. If the consistency is too thick, add a little olive oil to loosen it.
  4. Wash, dry and toast the pumpkin seeds in a frying pan on a medium heat until lightly browned.
  5. Place the hummus in a bowl. Sprinkle over the seeds, with an extra drizzle of olive oil and a pinch of paprika on top as garnish. Enjoy with crudités or bread