Pumpkin hummus

This is an autumnal twist on the classic hummus with the sweet and earthy pumpkin and warming Harissa.


  • 400g cooked chickpeas
  • Juice from 1 small lemon
  • 4 tablespoons of tahini
  • 100g cooked pumpkin flesh
  • 1 garlic clove, chopped
  • 60ml boiling water
  • 1 teaspoon of Harissa powder (plus more for sprinkling)
  • Salt to taste
  • 40-70ml olive oil


Add all the ingredients apart from the oil to a blender or mixer and process
Add enough oil for a smooth texture, sprinkle with more Harissa powder and serve