Roasted Pumpkin Hummus


  1. Preheat the oven to 200 fan. Slice the pumpkin into 2 cm half-moons. Chuck them into a roasting try and add the olive oil and a good pinch of salt. Toss together and roast for 25-30 minutes or until super soft and a little golden.
  2. Drain the chickpeas and reserve the chickpea water.
  3. Chuck the pumpkin into a blender and add the chickpeas, garlic, tahini, lemon, cumin and a good pinch of salt. Pour in 4 tbsp of the chickpea water and blitz until lovely and smooth. If it’s too thick, add another 1-2 tbsp of the chickpea water.
  4. Melt the butter in a pan over a medium-low heat. Add the Turkish pepper flakes and a pinch of salt. Remove from the heat and swirl together.
  5. Dollop your hummus onto a serving plate and do a sexy swirl to hold your toppings. Put the pine nuts into the middle and then drizzle that luscious butter over the top. Grab your pittas and dive on in.


Serves 4

300g pumpkin, deseeded and peeled
1 tbsp olive oil
1 x 400g tin chickpeas
1 clove garlic
100g tahini
The juice of ½ a lemon
1 ½ tsp ground cumin
30g butter
2 tsp Turkish pepper flakes
20g toasted pine nuts
Pitta to serve
Sea salt

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