Pumpkin and Basil Pesto Hummus

Tideford Organics

Vegan pumpkin and basil pesto hummus
Prep Time: 20M
Cooking Time: 45M
Serves: 4

This bright and beautiful hummus is sure to become a firm favourite.

There's more what this came from!


  1. 1 small pumpkin (roughly 500g)
  2. Olive oil, for roasting
  3. 2 garlic cloves, peeled
  4. 1 tbsp lemon juice
  5. 2 tbsp tahini paste
  6. 400g can chickpeas, drained
  7. 1 pot Tideford Organics Vegan Basil Pesto (or other vegan pesto)

This bright and beautiful hummus is sure to become a firm favourite.


  • 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 and the lid.
  • Heat oven to 200°C/180°C fan/gas 6. Cut the pumpkin flesh into pieces and put in a roasting tin with the garlic and a good glug of oil. Season, then bake for 45 mins until very tender. Leave to cool.
  • Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, tahini paste and chickpeas. Season with salt and blend to a paste – add a little more oil if it’s too thick. Stir in the pesto and serve!

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

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