• Starters

Pumpkin Hummus with Feta and Pine Nuts

Preparation Time15 minutes
Cook Time30 minutes


  • 600 gm butternut pumpkin, peeled and cubed
  • 4 garlic cloves, skin on
  • ¼ cup olive oil, divided
  • 400gm can chickpeas, drained and rinsed
  • 1 tbsp tahini
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • ¼ cup pine nuts, toasted
  • 50 gm Persian feta
  • Sumac for sprinkling
  • Sea salt and freshly ground black pepper


  • Preheat oven to 180°C Fan Assisted function.
  • Place the pumpkin and garlic on a large baking tray and coat with 1 tbsp olive oil, season with salt and pepper and cook on the middle shelf for 25 minutes or until golden and tender, remove the skins from garlic and discard.
  • Add the pumpkin and roasted garlic to a blender along with the chickpeas, tahini, lemon juice, cumin and remaining olive oil and blend until smooth.
  • Season with salt and pepper and transfer to your serving dish, crumble feta on top, sprinkle with pine nuts and sumac and finish with a drizzle of extra virgin olive oil.
  • Serve with warm yoghurt flatbreads, recipe below.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au