Recipes
Pumpkin Hommous
By Sharon Hespe · 29 October 2026 · 2 min read
Roasted pumpkin mashed with tahini, sea salt and cumin — a simple hommous-style dip for rice or corn crackers, or warm spelt wrap wedges.
Serves 1–2 as an appetiser.
You'll need
- 1 cup roasted pumpkin (see tip below)
- 1 tablespoon tahini*
- ½ teaspoon sea salt
- ⅛ teaspoon ground cumin
- Garlic flavoured olive oil, for cooking
Method
Cook the pumpkin as per the tip below. When cooled, add the tahini, sea salt and ground cumin to it and mash with a fork. Serve with allowable crackers — rice or corn.
When I did the testing for this recipe I cut a spelt wrap into eighths and warmed it slightly in the oven, then spread the hommous onto it — it was delicious.
Tip: Cut the pumpkin into 1cm squares, coat with garlic flavoured oil, season with sea salt and cracked black pepper, and bake for approximately 10 to 15 minutes at 220 degrees. The key here is to get some crunchy bits on the outside.
Garlic oil: To make garlic oil, put a little oil into a pan, squash the garlic clove and cook it for a few minutes in the warmed oil. Then remove the garlic if garlic is problematic for you — if it's not, mash it up with the rest of the ingredients.
*Tahini is ground up sesame seeds.
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