Pumpkin Hummus

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Yield: Makes 2 cups


  • 300g pumpkin, cooked until tender
  • 400g can chickpeas, drained
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon lemon juice
  • sea salt
  • 3 tablespoons olive oil
  • ¼ cup pumpkin seeds
  • ½ teaspoon chilli flakes
  • ½ teaspoon ground cumin (extra)
  • 1/2 teaspoon ground coriander
  • sea salt


Place pumpkin, chickpeas, garlic, cumin, coriander, 1 tablespoon olive oil, lemon juice and sea salt in the bowl of a food processor and process until smooth.
Taste and adjust seasonings with extra salt if needed.
Heat remaining oil in a small frying pan and add pumpkin seeds, chilli, cumin, coriander and a sprinkle of sea salt.  Cook, stirring until seeds start to change colour .  Remove from heat and arrange pan contents over the top of the hummus.

* Roasted pumpkin or pumpkins with less water content may mean that you need to add a little water to your hummus to get a good consistency.

* Try making your own water crackers such as in the photograph.

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4 thoughts on “Pumpkin Hummus

  1. I look forward to trying pumpkin hummus especially because it does not have expensive tahini in it.I loath getting food processor out, so when I do I make heaps of hummus and freeze small containers.I often use it on toast instead of butter.