Roasted Pumpkin Houmous

If pumpkin is out of season, this recipe will work just as well with butternut squash.

serves 4


400g pumpkin, peeled and chopped into 2cm chunks
1 tbsp light olive oil
1 clove garlic
400g can chickpeas, drained and rinsed
3 tbsp tahini
2 tbsp extra virgin olive oil
1 tsp flaked sea salt
juice of 1 large lemon


Extra virgin olive oil
Seeds of your choice – I’ve used pumpkin and sesame seeds


Preheat the oven to 200ºC.

Toss the pumpkin in the light olive oil and tip onto a baking tray along with the clove of garlic, with the skin still on. Roast in the preheated oven for 20-25 minutes or until soft and starting to colour at the edges. Once cooked, allow to cool completely.

Squeeze the roasted garlic out of its skin into a high-powered food processor and add the roasted pumpkin along with the rest of the ingredients. Blend until smooth then serve with a drizzle of extra virgin olive oil and a sprinkling of seeds.



For an extra smooth hummus, remove the skin from the chickpeas before blending. Do this by gently squeezing the chickpeas between your thumb and forefinger and the skin will slide off. Time consuming but totally worth it.

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