Roasted pumpkin houmous

Perfect for dipping

Roasted pumpkin houmous

Roasted pumpkin houmous

Serves Serves 12
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 55 3%
  • Fat 3.4g 5%
  • Saturates 0.5g 3%
  • Sugars 0.9g 1%
  • Salt 0.3g 5%
  • Protein 2g 4%
  • Carbs 4.1g 2%
  • Fibre 1.4g -
Of an adult's reference intake
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  • 1 small pumpkin , about 500g
  • olive oil
  • 1 small clove of garlic
  • 1 x 400g tin chickpeas
  • 1 tablespoon tahini
  • 1 lemon
  • 1 pinch of smoked paprika , for dusting (optional)
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  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Carefully cut the top off the pumpkin, use a spoon to scoop out the seeds (see tip), then scoop out the flesh and place on a baking tray with a drizzle of oil. (Keep the hollowed-out pumpkin for carving!) Roast the pumpkin for 40 minutes, or until soft, then leave to cool a little.
  3. Peel the garlic and drain the chickpeas, then place in a blender with the roasted pumpkin, tahini, 1 tablespoon of oil, a good squeeze of lemon juice and a little splash of water. Season to perfection with sea salt and freshly ground black pepper, then pop the lid on and blitz.
  4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth. Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl, dust with a little smoked paprika if you like, and serve with Spooky snake straws for dipping.


– This recipe makes more houmous than you need, so keep any leftovers in an airtight container and store in the fridge for up to 2 days.
– Don’t throw away those pumpkin seeds, find out how to roast them.