If you have some leftover cooked Pumpkin (roasted OR steamed), puree it, and mix it with Hummus. I used store-bought Hummus. Pureed Pumpkin adds the lovely sweetness to Hummus. But the more important addition is Pomegranate Molasses, which I have been struggling to use up. The sweet and sour Pomegranate Molasses transforms the ordinary Hummus into an amazing dip.


4 Servings


200g Hummus
80 to 100g Cooked Pumpkin *I used Roasted Pumpkin, puréed
1 pinch Salt *optional
1 to 2 teaspoons Pomegranate Molasses
1 to 2 teaspoons Olive Oil
Toasted Pumpkin Seeds *see ‘Method 3’

  1. Combine Hummus and pureed cooked Pumpkin. Add Salt if required.
  2. Drizzle with some Pomegranate Molasses and Olive Oil, add some Toasted Pumpkin Seeds, and enjoy with cracker biscuits, flatbread, vegetable sticks, etc.
  3. Toasted Pumpkin Seeds: I pan-fried Pumpkin Seeds (Pepitas) with a small amount of Olive Oil and add some fine Salt.