Halloween Hommus

30/10/2019 A bit of fun, Canteen recipes, Everyday, GREEN, Healthy Eating, HKA Kitchen, Recipes, Snacks, Uncategorized

GREEN ACT & SA/ Everyday NSW

Makes 8 serves


  • 1 small Halloween pumpkin (about 500g)
  • 3 tbsp olive oil, 2 for roasting, 1 for hummus
  • 2 garlic cloves, peeled
  • ½ lemon, juiced
  • 2 tbsp tahini
  • 400g can chickpeas, rinsed and drained
  • 1 tsp cumin
  • salt and pepper to taste
  • 2 tbsp of water to thin if needed
  • 1 red capsicum, deseeded, and  thinly sliced
  • 1 yellow capsicum, deseeded, and thinly sliced
  • breadsticks and pitta chips, to serve


  1. Cut the top off the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds and any loose flesh out of the bottom and the lid.
  2. Heat oven to 150 degrees C. Rinse seeds, place on baking sheet, sprinkle with a little salt and 1 tbsp of olive oil until lightly brown. Leave to cool.
  3. Add the garlic, lemon juice, tahini and chickpeas into a food processor. Blend to a paste – add a little more oil if it’s too thick. Scoop the hommus back into the pumpkin and serve with the peppers, breadsticks and pitta chips. Top with roasted pumpkin seeds.


  • Try adding roasted pumpkin to the recipe for pumpkin flavoured hummus