• 550 g roasted butternut pumpkin

  • 400 g (1 can) white beans of choice

  • 2-3 lime, juice

  • 1 garlic clove

  • 3 tbsp olive oil

  • 2 tbsp chopped pickled jalapeños

  • 1 tbsp tahini

  • 1 msk apple cider vinegar

  • 2 tsp cumin

  • 1 tsp paprika powder

  • splash of water

  • chili flakes, to taste

  • salt & pepper


  1. Set oven to 200’C/390’F convection. Halve pumpkin and cut off the peel. Chop in pieces and arrange on a tray.

  2. Drizzle with olive oil, salt & pepper. Roast in oven for 15 min or until soft.

  3. Measure 550 g roasted pumpkin and add to a food processor. Drain and rinse beans and add those to. Mix with the rest of the ingredients for the hummus, until smooth. Start with juice from 2 lime, add more if needed. Season to taste with salt, pepper & chili flakes.

  4. Save the rest of the pumpkin to make a yummy winter salad, to serve with the hummus


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