Moroccan Pumpkin and Chickpea Hummus


Makes 1 L / 10 servings


  • 1 can drained chickpeas
  • 1 can pumpkin puree
  • 2 cloves garlic
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • Juice and zest of one orange
  • 2 Tbsp tahini (sesame paste)
  • 1 Tsp EACH ground cumin, cinnamon, ground ginger, ground coriander
  • Salt and pepper to taste
  • Garnish: Pumpkin seeds, olive oil and ground cumin


  • Puree everything except garnishes together in a food processor until very smooth.
  • Adjust seasoning to taste with salt and pepper.
  • Transfer to a serving bowl and top with a drizzle of olive oil, pumpkin seeds and ground cumin.