My Glasgow Kitchen

My Little Corner of the World

I ate lots of pumpkin during the lockdown period. Fresh whole pumpkin can last for 1 to 3 months and it acts like my back up veggie when I don’t hit my 5aday.

Unfortunately the chickpeas in hummus make me feel bloated and I consume it for my supper snack. Adding pumpkin in would help to reduce the chickpeas and help slightly. Besides that, it also adds up to my 5aday.

Surprisingly the pumpkin and chickpea blend tasted pretty good.

This recipe has extra steps as I use dried chickpeas instead of can ones and I make tahini from raw sesame seed too.

Pumpkin Hummus Recipe


200g dried chickpeas

200g raw pumpkin

100g raw sesame seed

1 lemon juice

1 clove garlic

3 tbs extra virgin olive oil

1 tbs vegetable oil

Salt to taste



1. Prep chickpeas

Soak chickpeas overnight in water. Boil it for 1 hour 30 minutes and drain it. Put aside to cool.

2. Cook pumpkin

Cut up pumpkin into pieces and mix with vegetable oil. Roast pumpkin for 40 minutes (180C). Put aside to cool.

3. Make tahini

Toast sesame seed on a heated pan until brown or roast for 6 minutes 150C. Blend it until it forms paste. Add some oil if it is too thick.

4. Make hummus.

Blend chickpeas, pumpkin, tahini, lemon juice, garlic, extra virgin olive oil and salt. Add water to desired consistency.

I usually store is in the fridge and consume it within 3-4 days.

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