Creamy Pumpkin Hummus

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Appetizer
Servings 8


  • small pumpkin about 500g
  • olive oil for roasting
  • garlic cloves peeled
  • ½ lemon juiced
  • 2 tbsp tahini paste
  • 400 g can chickpeas drained
  • 1 red pepper deseeded, and sliced
  • 1 yellow pepper deseeded, and sliced
  • mini breadsticks and pitta chips to serve


  • Cut off the top of the pumpkin about two-thirds of the way up. Scoop out the inside. Remove seeds if necessary, then place lid back into position on top of bowl.
  • Heat oven to 200 degrees. Cut the pumpkin flesh into pieces and put in a roasting tin with cut cloves of garlic and a good glug of oil. Season the pumpkin pieces with the spices, then put it in the oven at 180 degrees for 45 minutes until very tender. Leave to cool.
  • Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Blend together until smooth. Add the lemon juice, tahini paste, and chickpeas to create a thick paste. Season with salt. Before serving, spoon the hummus back into the pumpkin. Serve with pitta chips, breadsticks, and sliced bell peppers for dipping