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Pumpkin Hummus with Roasted Heirloom Carrots

November 18, 2018

Liven up a basic hummus with roasted pumpkin and serve with a seasonal vegie bounty for a delicious and healthy base. Also fantastic served with fried lamb mince & pita bread or roast chicken and lemon wedges.


(Serves 4)

500 g butternut pumpkin, peeled & seeded

1 bunch multi colour heirloom carrots, large carrots halved & tops removed (reserved some for garnish)

8 radishes, halved

olive oil

400 g cooked or tinned chickpeas

1 clove garlic, crushed

1 lemon, juice of

4 tbsp tahini

1 tbsp ground cumin

3 tbsp extra virgin olive oil

sea salt & freshly cracked black pepper

1 bunch purple sprouting broccoli, lrg pieces halved

1 avocado, quartered

½ cup roasted walnuts, roughly chopped

1 lime


  1. Preheat oven to 200 c.
  2. Cut the pumpkin into small chunks. With the carrots and radishes, scatter over a large baking tray and drizzle over a little olive oil.
  3. Bake for 20 – 30 minutes until golden brown and soft.
  4. Puree the pumpkin with the chickpeas, adding a little warm water for a spreadable consistency. When smooth, add the garlic, lemon juice, tahini, cumin, 3 tbsp evoo, salt and pepper.
  5. Blanch the purple sprouting broccoli in salted water. Run under cold water until cool and drain well.
  6. Spread the pumpkin hummus in a large circle a large platter. Pile the carrots, radishes, purple sprouting broccoli and avocado halves in the middle and then scatter over the walnuts.
  7. Squeeze over the juice of a lime before garnishing with the basil leaves and a few leaves from the carrot tops.
  8. Serve with freshly cracked black pepper.

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