Butternut Pumpkin Houmous

Serves 6 to 8


1/2 butternut pumpking (roughly 600g)

3 heaped teaspoons sesame seeds

1 clove garlic

1 fresh red chilli

1/2 bunch of fresh coriander

1 x 400g tin of chickpeas

1/2 lemon

extra virgin olive oil

sea salt

freshly ground black pepper

Equipment list

Medium baking tray

Medium Bowl

Medium Saucepan

Measuring Spoons

Large Chopping Board



Jamie's Top Tip

  • You only need half a butternut pumpkin in this recipe, but feel free to roast a whole one and save he rest - its great to have in the fridge for easy meals and is a brilliant way to utilise spare oven space. Try leftover pumpkin for tossing through the pasta as a quick sauce, mashed up and served on garlicky toasts or combined with flour and egg to make into fritters. 

This is my quick and easy way to pimp up a classic chickpea houmous with deliciously sweet, roasted pumpkin. 


Preheat the oven to 180degC/350degF/gas 4.


Place the pumpkin on a baking tray and roast in the hot oven for around 1 hour, or until tender. 


Leave until cool enough to handle, then scoop the flesh into a bowl, discarding the skin. 


Toast the sesame seeds in a hot, dry pan until golden, then remove from the heat. 


On a large board, peel and finely slice the garlic. Finely slice the chilli (deseed if you like) and the coriander, including stalks. 


Add the pumpkin to the board and tip over the roasted seeds. 


Pour the chickpeas (juice and all) into the empty pan and bring to the boil over a medium heat. 


Drain and add to the board with the pumpkin and start chopping, squashing and mixing it all together. 


Squeeze over the lemon juice and an eual amount of oil until it's the consistency you like. Taste, season to perfection, and serve.
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