Pumpkin is a delicious and nutritious ingredient, its bright orange colour indicating the high levels of the antioxidant beta-carotene which our bodies convert to Vitamin A. It can easily be roasted, steamed, boiled, pureed into soups and dips, baked in a pie and even the seeds are edible, delicious raw or toasted and added to salads and dips.

Here we've created a variation on the traditional Hummus, with pumpkin the star ingredient, packing a powerful antioxidant punch.


  • ¾ cup cooked pumpkin (roast, steam or boil)
  • 400g tin chick peas, drained
  • 2 cloves garlic, crushed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • pinch salt
  • freshly ground black pepper

To serve

  • drizzle of olive oil
  • handful of toasted pumpkin seeds
  • pita bread and/or crisp raw vegetables


  1. Put pumpkin, chick peas, garlic, tahini, lemon juice and spices into a food processor and blend until smooth and creamy.
  2. Adjust texture by adding water to thin or more lemon juice to thicken. Season with salt and pepper to taste.
  3. Place into a bowl, drizzle with olive oil and scatter over some toasted pumpkin seeds.
  4. Serve accompanied by pita bread, toasted or natural and/or crispy fresh raw vegetables.