Black Tahini Hummus with Roasted Pumpkin
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Time to read 2 min
Recipes / Dips & Spreads
Roasted Pumpkin and Black Tahini Hummus
Rich, creamy and beautifully colourful, this roasted pumpkin and black tahini hummus is a delicious twist on a classic dip. Sweet roasted pumpkin pairs with nutty black tahini, while juicy pomegranate seeds, sesame and fresh coriander add a burst of freshness and crunch. Perfect for sharing with warm flatbreads or as part of a Mediterranean-inspired mezze spread.
⏰ Prep 15 Min 🔥 Cook 30–35 Min Serves 4 Vegan
The Recipe
Roasted Pumpkin & Black Tahini Hummus
Ingredients
For the hummus
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1 × 400g can chickpeas, drained and rinsed
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3 tbsp Med Cuisine Black Tahini
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2 tbsp extra virgin olive oil
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Juice of ½ lemon
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1 small garlic clove
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½ tsp salt
For the topping
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300g pumpkin or butternut squash, deseeded and cut into wedges
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1 tbsp olive oil
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Pinch of salt
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1–2 tbsp pomegranate seeds
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1 tsp sesame seeds
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Fresh coriander, to garnish
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Extra virgin olive oil, to drizzle
Method
1
Roast the pumpkin. Preheat the oven to 200°C fan (220°C conventional). Toss the pumpkin wedges with olive oil and salt, then spread them in a single layer on a baking tray. Roast for 30–35 minutes, turning halfway through, until tender and golden with lightly charred edges.
2
Make the hummus. Add the chickpeas, black tahini, olive oil, lemon juice, garlic and salt to a food processor. Blend until smooth and creamy. If needed, add a tablespoon of cold water at a time until you reach your preferred consistency.
3
Assemble the dish. Spoon the hummus onto a serving plate and spread it out with the back of a spoon, creating a shallow well in the centre. Arrange the roasted pumpkin wedges on top, then scatter over the pomegranate seeds, sesame seeds and fresh coriander.
4
Finish and serve. Drizzle generously with extra virgin olive oil and serve with warm flatbreads, crackers or fresh vegetables.
🌿 Med Cuisine Tip: For extra-creamy hummus, blend the chickpeas while they're slightly warm and add a little cold water until silky smooth.
For a lovely smoky flavour and beautiful charred grill marks, you can also cook the pumpkin wedges on a hot, lightly oiled griddle pan instead of roasting them. Cook over medium heat for around 5–7 minutes on each side, depending on their thickness, until tender and lightly charred. Lower the heat if necessary to ensure they cook through without burning.
Made with Med Cuisine Black Tahini
Black Tahini gives this hummus its distinctive colour, rich nutty flavour and wonderfully creamy texture. Paired with sweet roasted pumpkin, it makes a colourful dish that's just as delicious as it looks.
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