Perfect Pumpkin Hummus πŸŽƒ

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Love hummus? Then try this perfect pumpkin hummus recipe at home to celebrate all this autumn!


1 Garlic clove peeled
400g Chickpeas
100g Pumpkin puree
1/2 teaspoon Salt
1 1/4 teaspoon Ground cumin
1 Lemon
1 teaspoon Maple syrup
1 tablespoon Olive oil


Preheat the oven to 200C, remove the top of a pumpkin, cut the pumpkin in half and remove the guts. Place the pumpkin cut side down on to a baking tray for 45 to 60 minutes or until the flesh is easy to pull away from the skin. Leave to cool and then scoop out the flesh.

Place the pumpkin flesh in a food processor and process until a puree forms. Scoop the puree in to a bowl.

Using a clean food processor, process a clove of garlic. Drain the chickpeas, tip the chickpeas in to the food processor a long with the pumpkin puree, salt, cumin, maple syrup, olive oil and 2 tablespoons of lemon juice. Blend thoroughly until smooth. If too thick use a small amount of left over chickpea water or more oil.

When ready to serve, garnish with pumpkin seeds, sesame seeds and a drizzle of olive oil.

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