Vegan pumpkin hummus recipe

When a pumpkin is 75p in the supermarket and most are being wasted for Halloween carvings, I thought I’d try and cook one.

Here is the first of my three recipes, having used the whole pumpkin (excluding skin and stringy bits). This recipe is also vegan friendly!
Hummus (however you choose spell it) is a popular dip, but I always find supermarket ones to be quite artificial. Here is a recipe I’ve tried and I made some pitta strips to go with it.

Pumpkin hummus

  • Half a medium pumpkin
  • 5 tbsp of tahini (sesame paste)
  • 1 lemon (juiced)
  • 1 clove of garlic (crushed)
  • 2 tsp of cumin powder
  • 1/4 tsp of chilli powder
  • 1/2 tsp of salt
  • 1 tbsp of olive oil
  • Garnish: sesame seeds & coriander  (cilantro)
  1. Slice the top of the pumpkin and cut pumpkin in half. You can either cut into sections and roast in the oven at 220C for 30 mins with a bit of olive oil or put in a microwave friendly bowl with a little water and steam in a microwave. If you choose the microwave, then cook for 20-30 mins on medium until soft.
  2. Scoop flesh and either use a hand blender or food processor to blend.
  3. Add tahini, garlic, lemon juice, chilli powder, cumin, olive oil, salt and mix. Taste and adjust as needed.
  4. Serve and garnish with coriander and sesame seeds.

I created dippers too by slicing a couple of brown pitta breads and spreading these around a pan. Sprinkle olive oil, salt, pepper, cumin and toss.  Grill this under a medium high heat and toss. make sure you keep an eye on it so it doesn’t burn!

Vegan pumpkin hummus with pitta bread dippers
Vegan pumpkin hummus with pitta bread dippers
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