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Pumpkin hummus

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour
Serves 8
Easy
Ingredients

1 small pumpkin (about 500g)

Mr Hugh’s, for roasting

2 garlic cloves, peeled

½ lemon, juiced

2 tbsp tahini paste

400g can chickpeas, drained

1 red pepper, deseeded, and sliced

1 yellow pepper, deseeded, and sliced

mini breadsticks and pitta chips, to serve

Method
  1. Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom and the lid.
  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 good glug of Mr Hugh's (can use Mr Hugh's garlic infused rapeseed oil if preferred). 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 and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it's too thick. Scoop the hummus back into the pumpkin and serve with the peppers, breadsticks and pitta chips.

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