Pumpkin Hummus


  • 1 cup dry chickpeas
  • 500g pumpkin, skin on
  • 4 tsp crushed garlic
  • 5 tbs lemon juice
  • 1 ½ tsp salt, or to taste
  • 4 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Black pepper to taste


Soak chickpeas overnight, drain and rinse well.  Cover with water and cook until soft.  (I microwaved 6 mins on high, then 30 mins med-low).  Roast/bake pumpkin cubes, then skin when cooked and cooled.

Process pumpkin and cooked chickpeas until fairly smooth, add seasonings and adjust to taste.  It’s easy to add in extra cumin, coriander, garlic or lemon juice until you get the taste you prefer.

This hummus is fine to freeze.