Get Halloween Ready with a Roasted Pumpkin and Basil Pesto Hummus

Halloween is just around the corner, and as with any special occasion, a suitable hummus is always in season!

Pumpkin Hummus
Image Credit: Tideford Organics

For those of you who find that you too have a mild (ahem) hummus addiction, get your chickpeas at the ready, because you’re in for a treat (no tricks here!).

Our lovely sponsors, Tideford Organics have a wonderful, easy and extremely tasty recipe that will make this Halloween your best yet.

It’s the perfect side to a lovely autumnal main meal, or perhaps you’ll prefer to enjoy it with nothing but a spoon – and we certainly won’t blame you for that!


  • 1 small pumpkin (roughly 500g)
  • Olive oil, for roasting
  • 2 garlic cloves, peeled
  • 1 tbsp lemon juice
  • 2 tbsp tahini paste
  • 400g can chickpeas, drained
  • 1 pot Tideford Organics Vegan Basil Pesto


1. Cut off the top of the pumpkin, about two-thirds of the way up. Remove the pumpkin seeds, then scoop the flesh out of the bottom + the lid.

2. Heat oven to 200°C/180°C fan/gas 6. Cut the pumpkin flesh into pieces + put in a roasting tin with the garlic + a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.

3. Tip the pumpkin into a food processor with any juices from the roasting tin + the garlic. Add the lemon juice, tahini paste + chickpeas. Season with salt + blend to a paste – add a little more oil if it’s too thick. Stir in the pesto + serve!

Tip: Try scooping the hummus back into the pumpkin + serve with vegetable sticks, gluten free breadsticks + tortilla chips.

Need more vegan recipe inspiration? Head over to our array of delicious snacks, meals and nibbles for all the family!

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