Allied Magazine | Roast Pumpkin Hummus
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Roast Pumpkin Hummus


A delicious roast pumpkin and hummus recipe By Shelley Judge

INGREDIENTSRoast Pumpkin Hummus

  • 4 cloves garlic
  • 500g pumpkin
  • 1 can (400g) chickpeas
  • 1/3 cup olive oil + 1 tbsp for roasting
  • 1tbsp tahini
  • 1/2 tsp cumin, ground
  • 1tsp smoked paprika
  • 1tbsp lemon juice
  • salt and pepper


  1. Peel the pumpkin and then cut into 1 inch cubes.
  2. Place on a lined baking tray with the garlic cloves.
  3. Drizzle with 1 tbsp olive oil over the pumpkin and season with salt and pepper. Roast in a hot oven
  4. Roast in a hot oven (200c) for 20mins or until soft. Remove from oven
  5. Remove from oven and allow to cool.
  6. Meanwhile drain the chickpeas and place in a small saucepan and cover with water.
  7. Boil chickpeas for 15mins.
  8. Drain and allow to cool slightly.
  9. In the food processor, place chickpeas, garlic cloves, pumpkin, and blitz until smooth. Then add in remaining ingredients and blend until thick and creamy.
  10. Place into a dish and serve with crispy pita chips, or store in an airtight container and store for up to 5 days
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