Roast Pumpkin + Hummus Dip

Makes 3 tubs of dip (1 for now, 2 for freezing)

I fell in love with a low-fat Coles brand dip and was inspired to try to recreate it at home, which I think I’ve achieved. This has only lasted in my house for three days, but looking at the ingredients it should be good for a week.



  • 1 can chickpeas, drained and rinsed
  • 1/2 butternut pumpkin, about 500-600g
  • 1 teaspoon crushed garlic or 1 garlic clove
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chilli powder
  • 1 lemon
  • 3 tablespoons olive oil (or avocado oil)
  • 3 tablespoons of water

Preheat oven to 180 degrees and line a baking tray with baking paper.

Chop pumpkin, arrange on tray and roast for 40-50 mins, turning half way. (You can leave skin on or cut it off)

Allow pumpkin to cool slightly and remove flesh from skin (or skip if you have cut it off prior to cooking).

Allow pumpkin to cool completely (I usually put it in the fridge to speed this up)

Meanwhile place all other ingredients into a food processor.

Add pumpkin and blitz for 2 minutes until smooth. Add extra water if needed.

Cool in fridge for 30 mins then serve with crackers of your choice, or carrot and celery sticks.

Tip: I find this is enough to make up about three tubs worth of dip, so I scoop the mixture into two into cling-wrap lined containers for freezing and the rest in a container to keep in the fridge. Thaw frozen dip in the fridge overnight before serving.


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