Di’s Pumpkin ‘hummus’

Di’s Pumpkin ‘hummus’


Hummus is always a great standard addition to any party platter.

This pumpkin ‘hummus’ is a little different. Extra tasty and easy to prepare, it omits the usual tahini and adds garam masala and a hint of cayenne pepper. Substitute cumin if your garam masala container is bare and opt out of using cayenne pepper if you don’t like the heat. Double the quantities for a crowd.   


  • 200g Kent or butternut pumpkin, peeled, cut into chunks
  • 1 small can chickpeas (230g) drained, rinsed well
  • 1 clove garlic, crushed
  • 1 tsp garam masala
  • juice of ½ a lemon
  • ¼ tsp cayenne pepper (optional), plus extra for garnish
  • ½ tsp sea salt
  • ¼ cup extra virgin olive oil


  1. Steam pumpkin on stovetop or in microwave until just tender. Remove from heat and allow to cool for a few minutes.
  2. Use a food processor or stick blender to process all ingredients except the olive oil  until smooth. With the motor running, add the olive oil a little at a time until hummus reaches desired consistency. Taste, then adjust seasoning if necessary.
  3. Transfer the dip to a serving bowl,  Drizzle with extra olive oil and a sprinkling of cayenne pepper if desired. Serve with cracker biscuits or pita bread and dried fruit and nuts.



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