Roast pumpkin with hazelnut and hummus salad

Pumpkin is a rich source of vitamin A and is high in antioxidants, while hummus is high in protein and fibre to balance blood sugar levels and promote fullness.

Serves: 4
Ingredients: 9
Serving size: 897 g
Total calories: 484
Protein: 20.19 g
Fat: 14.09 g
Carbohydrates: 82.09 g
Fibre: 13.7 g


  • 1/2 butternut pumpkin with skin left on, cut into slices approx. 2 cm
  • 400 g tin of chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 2 heaped tbsp tahini
  • Pinch of sea salt
  • Juice from 1 small lemon
  • Handful of hazelnuts, halved
  • Handful parsley, chopped
  • 2 tbsp hemp seeds


  1. Preheat oven to 190°C.
  2. Place pumpkin slices on tray and brush with olive oil.
  3. Bake pumpkin in oven for approximately 40 minutes or until golden and cooked through. Turn pumpkin after 30 minutes.
  4. To make hummus, blend chickpeas, garlic, tahini, sea salt, lemon juice and olive oil in food processor until well combined and smooth.
  5. Lightly toast hazelnuts in frying pan.
  6. Place hummus on plate, then add pumpkin and top with hazelnuts, parsley and hemp seeds.
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