Roasted Pumpkin HummusFeatured

Roasted Pumpkin Hummus

This makes a very welcome change from the more familiar hummus with tahini. You can swap the pumpkin for other roasted vegetables too.

Preparation time
Cooking time


For 4 Person(s)

Roasted Pumpkin Hummus

  • 600 g pumpkin (or butternut squash) peeled and roughly chopped
  • 2 tbsp olive oil
  • 400 g chickpeas, cooked and drained
  • 2 cloves garlic
  • juice of 1 lemon
  • 125 ml extra virgin olive oil
  • salt and freshly ground black pepper


Toss the pumpkin in the olive oil and roast at 200C/ 400F/ Gas mark 6 for about 40 minutes.

Place the chickpeas in a food processor with the garlic, lemon juice and roasted pumpkin.

Blend for a moment or two before adding most of the olive oil.

Now pulse the mixture, adding more oil and a little seasoning until you have a deliciously creamy paste.

Recipe notes

You can also try adding:

  • a handful of chopped parsley or coriander
  • a couple of teaspoons of harissa, swirled through the top.