Pumpkin Houmous

Halloween has just past and the pumpkin season was upon us - but once we’ve carved our

wonderful creations (or in my case an attempt to…), is there anything we can do with our

pumpkins other than turning them into soup? Indeed there is, and I’ll get to that in just a

second but first let’s have a look at some of this seasonal squash’s health benefits:

The flesh of a pumpkin is nutrient-dense and low in calories (approximately just 26 calories

per 100g) which makes it an ideal choice if you’re looking for something healthy to snack

on. Its high fibre content will help you to feel fuller for longer too. Pumpkins get their

brilliant orange colour from an ample supply of beta-carotene, which is converted into

vitamin A in the body and helps to keep our eyes healthy. Throw in a high amount of

vitamin C, which helps to boost the immune system, and you’ve got yourself a seasonal


So, what can you make instead of soup this weekend...pumpkin houmous. Yep, you heard

right! I’m a huge lover of houmous, and any snack that’s both healthy and simple to make

is a winner in my book.

Here’s an all treat and no trick recipe, I hope you enjoy it as much as I do.

At other times of the year use butternut squash or a blue-skinned pumpkin.


• 1 small pumpkin

• olive oil , for roasting

• 2 garlic cloves , peeled

• 1⁄2 lemon , juiced

• 2 tbsp tahini paste

• 400g can chickpeas , drained

• Sliced peppers, mini breadsticks and pitta chips, to serve

STEP 1 Cut the top off the pumpkin. Remove the pumpkin seeds, then scoop the flesh out.

STEP 2 Heat oven to 200C/180C fan/gas 6. Cut the pumpkin flesh into pieces and put in a

roasting tin with the garlic and a glug of oil. Season, then bake for 45 mins until very

tender. Leave to cool.

STEP 3 Empty the pumpkin into a food processor with any juices from the roasting tin and

the garlic. Add the lemon juice, tahini paste and chickpeas. Season and blend to a paste –

add a little more oil if it's too thick. Scoop the hummus back in to the pumpkin or bowl, and

serve with sliced peppers, breadsticks and pitta chips.

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