Hummus and Sprouts

This creamy, lightly smoky pumpkin hummus has a brilliant flavour and colour.

As a vegan I definitely eat hummus A LOT (!). And although regular hummus – made with chickpeas, garlic, lemon juice and tahini – is already pretty good, I have to admit that other variations can make it even better. Though pumpkin usually adds a sweet taste to your meals, this recipe combines smoky pumpkin and chickpeas for a nice savory hummus.


  • 250 gram pumpkin, peeled
  • 100 gram chickpeas
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 0,5 tsp rosemary
  • 0,5 tsp smoked paprika
  • 0,25 tsp nutmeg
  • 0,5 tsp cayenne pepper
  • 1 tsp coriander powder
  • 1 tbsp tahini
  • 1 clove garlic
  • 0,25 tsp cinnamon
  • Lemon zest to taste
  • Lemon juice to taste
  • Black pepper and salt to taste


  • Pumpkin seeds
  • Sesame seeds
  • Sprouts
  • Vegan tofu feta


  1. Preheat oven to 180C/160C in a fan-forced oven (see tip two if you are using another oven). Line a baking tray with baking paper. Place pumpkin and oil in a bowl. Season with salt and pepper. Roast for 35 to 40 minutes or until pumpkin is golden and tender. Toss to coat.
  2. Puree the roasted pumpkin in a food processor with the chickpeas, tahini and olive oil.
  3. Fry all the herbs short in a dry skillet. Make sure they do not burn. After that, grind them with a mortar and pestle and mix them with the pumpkin-chickpeas puree.
  4. Add lemon zest and juice to taste

Tip! To perfect this lunch add some vegan toppings. Spread the hummus on bread, pita or crackers and top it with vegan tofu feta, pumpkin and sesame seeds, sprouts or other veggies. Enjoy!

Tip two! If you are using a conventional oven, the rough rule of thumb is to add 10–20°C to the recommended temperature. Every oven behaves differently, so factor in your knowledge of your own oven. The temperatures provided are a guide only (source:

Celsius (fan-forced oven) Celsius (conventional oven) Fahrenheit
140° 160° 325°
160° 180° 350°
170° 190° 375°
180° 200° 400°


I would love it if you let me know if you tried this recipe and what you think of it! You can share your pictures on Instagram by using #spotavegan or tag @spotavegan.

Bon appétit!

Xx Charlie

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