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Roasted Pumpkin and Garlic Dip


Slightly sweeter than a regular hummus, this roasted garlic and pumpkin hummus is the perfect way to use up some leftover roasted pumpkin or pumpkin purée. This is a great vegan pumpkin dip that pairs perfectly with crackers and vegetable sticks, and also works wonderfully when slathered in a wrap with a heap of fresh vegetables. Make up a big batch and have it ready for a healthy and easy snack all week long.


Serves 4



300g pumpkin, peeled and de seeded or butternut squash 300g chick peas, drained weight
2-3 large garlic cloves
1 lemons

1 tbsp ground cumin 75ml olive oil
Salt & pepper


Here’s how:

Cut the pumpkin/squash into quarters and scoop out the seeds. Score a criss- cross into the flesh with a knife. Season with salt, pepper, cumin and a drizzle of olive oil.
Place the squash in the oven for 40 minutes at about 180°C.

When the squash has cooled scrape out the cooked flesh with a spoon and place in a food processor. Add the garlic, half of the chickpeas, lemon juice and blend. Pour in the olive oil until the mix becomes a smooth paste.
Season to taste with salt, pepper and more garlic if desired. You can add more lemon juice if it needs sharpening up.

Add the remaining chickpeas and pulse the food processor a couple of times. This gives the dip a bit of texture.
Serve the hummus with a few roasted pumpkin seeds and a final drizzle of olive oil. If you want a little kick, a bit of chilli oil would be good addition.

Serve with warm pitta bread.


Recipe by Peter Sidwell

Roasted Pumpkin and GarlicDip

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