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Pumpkin Hummus with Roasted Vegetables, Avocado, Walnuts and Fresh Herbs

November 18, 2018

Hummus is a delicious Middle Eastern spread or dip made from cooked chickpeas that is so much more delicious than store-bought when prepared at home. This recipe adds the sweetness of roasted pumpkin for extra flavour and a golden colour. Serving it on a platter with roasted vegetables, walnuts and herbs on top brings a little sunshine in on a grey, cold winter’s day and hopefully encourages an extra daily intake serve of vegetables for children and adults alike.


(Serves 4)

500 g butternut or Jap pumpkin, peeled & seeded

1 bunch baby carrots, green tops discarded

8 radishes, halved

olive oil

400 g cooked or tinned chickpeas, drained & rinsed

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 broccolini

1 avocado, quartered

½ cup roasted walnuts, roughly chopped

1 lime, halved

1 cup mixed fresh herbs


  1. Preheat oven to 200 c.
  2. Cut the pumpkin into small chunks. Together with the carrots and radishes, scatter over a large baking tray and drizzle over a little olive oil. Bake for 20 – 30 minutes until golden brown and the pumpkin is soft.
  3. Puree the pumpkin pieces together with the chickpeas in a food processor, adding a little warm water for a spreadable consistency. Add the garlic, lemon juice, tahini, cumin, 3 tbsp evoo, salt and pepper and puree until well combined.
  4. Blanch the broccolini in salted water. Run under cold water until cool and drain well.
  5. Spread the pumpkin hummus in a large circle a large platter. Pile the carrots, radishes, broccolini and avocado halves in the middle and then scatter over the walnuts.
  6. Squeeze over the juice of a lime before garnishing with fresh herbs.
  7. Serve with freshly cracked black pepper.

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