Serves 2


  • 2 cups Japanese pumpkin, skin removed steamed

  • 1 tin chickpeas, drained and rinsed

  • 1 tbsp tahini

  • 1 tsp cumin powder

  • 1 tbsp lemon juice

  • 1 garlic clove, finely grated

  • 1 tsp sea salt

  • mountain bread wraps

  • 1 cucumber, thinly chopped


  • 1.

    Cut the pumpkin into chunks and steam.

  • 2.

    In a food processor blend chickpeas until smooth then add pumpkin, tahini, lemon garlic and salt and continue blending until combined.

  • 3.

    Cut mountain wraps into wedges and toast in a dry fry pan until crisp.

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4 comments • 4 ratings
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Posted by Jessie68Report
Will be making this hummus tonight as have roasted pumpkin so will use this sounds divine.
Posted by Report
Really yum! I followed the recipe exactly and everyone loved it. Will be making it again for sure.
Posted by petesjoyReport
Made this today to dip fresh bread into for lunch, along with the staple of extra virgin olive oil mixed with balsamic vinegar. I didn't bother grating the garlic, just roughly sliced it before dropping it into the food processor, and I also added some extra lemon juice, salt and pepper to suit my taste buds. Was told by one of my lunch guests that it was THE BEST humus they have ever had! The pumpkin gives it a lovely texture and sweetness, as well as colour. Will definitely make this again.
Posted by petesjoyReport
What's the cucumber for?