Pumpkin hummus recipe

Updated: Oct 26

Whether you’re having a Halloween party, or you’re just making the most of fresh, seasonal veg, this recipe puts a fabulous twist on your classic hummus.

A super simple recipe straight from BBC Good Food, it’s full of fabulous flavours and packed with natural goodness.

To avoid any food waste, don’t forget to use all the other parts of the pumpkin too! You can serve the hummus inside the skin, or why not carve it to make your jack-o'-lantern?

When it comes to the seeds, it’s always great to roast them for snacks, salads or soups. Just rinse them clean, cover them with oil and seasoning, lay them on a baking tray and bake at 180°C for around 10 minutes - easy!


Just remember to share a photo of your beautiful food with us at @herogomena with #herogolife.




Nutritional content

Servings: 8 people

Prep time: 50 minutes

Calories

123 kcal

Total fat

7g

Carbs

8g

Sugars

3g

Fiber

4g


​Ingredients

  • 1 pumpkin

  • 2 cloves of garlic, peeled

  • Oil

  • Seasoning

  • 1/2 lemon, juiced

  • 2 tbsp tahini paste

  • 400g chickpeas, drained

Preparation

  1. Preheat the oven to 200°C.

  2. Slice the top off the pumpkin, remove the seeds and scoop out all the flesh.

  3. Cut the pumpkin flesh into chunks and put in a roasting tin with the garlic, some oil and some seasoning.

  4. Bake for 45 minutes, until tender. Leave the veg to cool.

  5. Once it has cooled, put the veg and its juices into a blender with the lemon juice, tahini paste, chickpeas and a little salt.

  6. Blend until it becomes a paste. If it’s too thick, feel free to add a bit more oil.

  7. Serve with sliced bell pepper, carrots and celery, along with some breadsticks and pitta chips.



Tips

To store: Put your homemade hummus in an airtight container and keep it in the fridge for up to 4 days.