I’ve always loved hummus, and thought it was much easier just to buy it, and probably much yummier. The home made hummus I had eaten was lumpy and not as nice as the store bought stuff. But then I went to the GFME course in February and tried some of Judy’s home made hummus. Coincidentally, we had pumpkin which needed to be used. So here’s my pumpkin hummus recipe.


  • 1 can chickpeas
  • Half a pumpkin
  • Juice of 2 lemons
  • 1 tbsp tahini (sesame paste)
  • 4 cloves garlic
  • Salt and pepper to taste
  • 2 tsp ground cumin
  • 1 tsp chilli powder or 2 tbsp sweet chilli sauce
  • 1 tbsp oil


  • Chop the pumpkin into pieces and scoop out the seeds. Roast in the oven for about half an hour until the pumpkin is soft.
  • Roast the whole garlic for about 15 minutes with the pumpkin, and allow both to cool.
  • Drain the chickpeas, reserving the liquid.
  • Puree/ blend all ingredients together, using as much of the reserved chick pea liquid as needed to make a smooth paste.

And that, my friends, is that! Here are some other options:

Replace the pumpkin with carrot (4 or 5 large ones) and add in some fresh coriander and mint. Replace the pumpkin with roasted capsicums.


Apologies to those of you who received a slightly weird version of this post – I’m still figuring out how the iPad app works for WordPress!


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