Roasted Garlic & Pumpkin Houmous

Although hummus, with the standard recipe, is delicious, try this version - you'll never want chickpeas on their on their own again!

Also, how do you spell it hummus, hommous, humous, houmous?

You will need

For the pumpkin:

  • 900g Pumpkin (or squash), peeled & cut into cubes of about 1 inch
  • 2 tbsp olive oil
  • ¼ tsp cumin seeds
  • ¼ tsp ground allspice
  • 6 cloves of garlic, peeled
  • ½ red chilli, thinly sliced (optional)

For the humous:

  • 300g dried chickpeas, soaked overnight
  • 2½ tsp lemon juice
  • 1 tbsp tahini
  • Approx 70ml olive oil
  • Cayenne pepper, to taste

(Feel free to adjust these quantities to suit your personal tastes)


  1. For the pumpkin: Mix the pumpkin chunks with the olive oil, cumin seeds, ground allspice, garlic and chilli. Season to taste.
  2. Place into a 180 degree oven for 45mins to an hour, turning & stirring regularly until it is all nicely caramelised and squidgy.
  3. Take out, allow to cool & mush it up.
  4. For the houmous: Put the soaked chickpeas into a saucepan with plenty of water & boil until soft (if you need to add more water, make sure you add boiling water – chickpeas should never come off the boil) – this may take 45 minutes to a couple of hours – then drain.
  5. Put all the houmous ingredients in a bowl with the cooked chickpeas & mash with whatever you have that is best – we use a large pestle – to leave chunky bits of chickpea in there.
  6. Taste and adjust it as you want with the ingredients & salt & pepper.
  7. Fold the pumpkin & garlic mash into the houmous and you’re done.