Pumpkin Hummus


250g pumpkin, peeled and cut into 3cm pieces

2 garlic cloves, peeled

2 tablespoons olive oil

Salt and pepper to taste

200g tinned chickpeas, drained and rinsed

½ teaspoon ground cumin

½ lemon juiced

½ teaspoon finely chopped fresh rosemary to taste

pumpkin seeds to garnish


Preheat the oven to 180°C  and line a baking tray with baking paper.

Put the pumpkin and garlic cloves in a bowl and then add 1 tablespoon of olive oil and toss well to coat.

Move the pumpkin to the lined baking tray and add salt and pepper.

Bake in the oven for 20-25 minutes or until soft. Set aside to cool.

Put the pumpkin, garlic, chickpeas, cumin, lemon juice and left over oil in a blender and blend until creamy.

Stir through the rosemary and season with salt and pepper.

If the mixture is too thick, then add a tablespoon or two of water.

Put the pumpkin hummus in a bowl and top with the pumpkin seeds.


Pumpkin Hummus

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