Pumpkin Hummus

Nov 02 2020

Pumpkin Hummus


  • 1 small pumpkin or butternut squash
  • olive oil , for roasting
  • 2 garlic cloves , peeled
  • juice of ½ lemon
  • 2 tbsp tahini
  • 1 can chickpeas, drained
  • 1 red pepper , deseeded, and sliced
  • 1 yellow pepper , deseeded, and sliced
  • mini breadsticks to serve


  1. Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
  2. Heat oven to 200C/180C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a couple of tablespoons of oil. Season and bake for 45 mins until very tender. Leave to cool.
  3. Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini and chickpeas. Season with salt and blend to a paste – add a little more oil if it's too thick. Scoop the hummus back into the pumpkin and serve with the peppers or breadsticks.