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Pumpkin Hummus

Vegetarian

Lunch/Dinner

Pumpkin Hummus

Fat (g) / Serving

11.89

Net carbs (g) / Serving

Protein (g) / Serving

Servings

4

9.67

4.44

Ingredients

Ingredients
Grams
Net Carbs
Protein
Fat
700 grams Small firm pumpkin
700
26.6
0.48
106.4
2 tbsp lemon juice (depending on the sweetness of your pumpkin)
28.6
1.88
0.08
7.52
1 pc garlic clove, pressed
5
1.56
0.04
6.24
5 tbsp tahini, hulled
71.5
8.52
38.44
34.08
salt to taste
0
0
0
0
0.25 tsp hot chilli powder (optional)
1.05
0.16
0.16
0.64
olive oil, for roasting
0
0
0
0
fresh parsley or coriander, to garnish
0
0
0
0
black and white sesame seeds, to garnish
0
0
0
0
2 tsp chilli oil or extra virgin olive oil, to garnish
8.4
0
8.4
0

Directions

Heat up the oven to 220� C / 425� F and line a baking tray with a piece of baking paper. Cut your pumpkin into evenly sized pieces and coat in a little olive oil. Bake for about 30 minutes ��� until soft and lightly caramelised. Alternatively, you can steam your pumpkin instead. Transfer pumpkin to a food processor (as opposed to the traditional hummus, a food processor works much better here than an upright blender). Add tahini, pressed garlic, salt, chilli, and lemon juice to taste. Whiz until smooth. If the paste is too thick, trickle in 1-2 tbsp of water to thin it out. Transfer the hummus onto a plate, smooth it with the back of a spoon. Drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and fresh herbs. Serve with toasted pita or sourdough bread and a selection of mezze dishes.
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