Roasted Pumpkin + Basil + Garlic Pesto Hummus

Posted on 11th October 2018

As a tasty side dish for this year’s Halloween feast, or a snack on a cosy autumn night, this recipe features our Basil + Garlic Pesto for that extra zing.


1. Cut off the top of the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom + the lid.

2. Heat oven to 200°C/180°C fan/gas 6. Cut the pumpkin flesh into pieces + put in a roasting tin with the garlic + a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.

3. Tip the pumpkin into a food processor with any juices from the roasting tin + the garlic. Add the lemon juice, tahini paste + chickpeas. Season with salt + blend to a paste – add a little more oil if it's too thick. Stir in the pesto + serve!

Tip: Try scooping the hummus back into the pumpkin + serve with vegetable sticks, gluten free breadsticks + tortilla chips.