Pumpkin Hummus

Prepare time:
Ready in:


  • 500g pumpkin, peeled, seeded, cut into pieces
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 2 teaspoons ground cumin (or more to taste)
  • 2 teaspoons chilli powder (or more to taste)
  • 2 tablespoons fresh lemon juice
  • 80ml olive oil (plus extra for roasting)
  • Vegetable fingers (e.g. carrot, celery, pepper) and/or crackers to serve.


1Roast pumpkin in a little olive oil until soft. Allow to cool.
2Add chickpeas, cooked pumpkin, spice and lemon juice to a blender.
3Blend whilst adding olive oil to desired consistency.


You can easily swap out the pumpkin for carrots, or pepper for a less seasonal dish.

By Lis Dukes

Founder of MGF, Helen is a mum of four who spends way too much time on the interweb and not enough time in bed. She loves wearing her dressing gown, car boot sales and watching TV programmes featuring food. Her specialist subjects include 'how to overfill your car boot' and 'how to avoid dusting'. Follow her at Twitter: @Ginfund, Facebook: @MGFund, Instagram: @mummysginfund and online: www.mummysginfund.co.uk.