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Caramelised Pumpkin Hummus Dip

1 hour plus chickpea preparation time


Caramelised Pumpkin Hummus Dip


This tasty variation to a traditional hummus dip is great on its own or as a spread.


1 cup WGS chickpeas

500g Jap pumpkin , skin and seed removed.

100g of tahini paste

2 cloves garlic peeled

50 ml of olive oil

50ml of fresh lemon

2 tbs of sea salt

200ml water, hot


1. Cook chickpeas. 

2. Chop Pumpkin into 2 cm chunks and place on lined baking tray . 

3. Bake at 180 C for 30-40 minutes. Occasionally stir the pumpkin. Cook until it is all caramelised.

4. Blend chickpeas, until smooth. Then add garlic, lemon juice, tahini. oil, salt

and pumpkin in a food processor. Add additional water and seasoning if


5. Serve chilled with carrot /celery/other veggie sticks, dried biscuits, n wraps or on

favourite bread.

Note; Chickpeas can be pre pared by freezing them after cooking.

Caramelised Pumpkin Hummus Dip
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