Pumpkin hummus with green onion crisps

  • 40 mins preparation
  • 1 hr 35 mins cooking
  • Serves 8
  • Print


Pumpkin hummus
  • 1 cup (200g) dried chickpeas (garbanzo beans)
  • 500 gram butternut pumpkin
  • olive-oil spray
  • 1.25 litre (5 cups) water
  • 2 clove garlic
  • 1/3 cup (80ml) lemon juice
  • 1/2 cup (140g) tahini
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon olive oil, extra
Green onion crisps
  • 6 green onions (scallions)
  • 2 cup (300g) plain (all-purpose) flour
  • 1 tablespoon (14g) dried yeast
  • 2 tablespoon sea salt flakes
  • 1/2 teaspoon caster (superfine) sugar
  • 2 tablespoon olive oil
  • 1 cup (250ml) hot water, approximately
  • 1 tablespoon sea salt flakes, extra


Pumpkin hummus with green onion crisps
  • 1
    Place chickpeas in medium bowl, cover with cold water; stand overnight.
  • 2
    Make green onion crisps. Finely chop trimmed onions. Combine onion, flour, yeast, salt and sugar in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in warm place about 1 hour or until dough doubles in size.
  • 3
    Preheat oven to 220°C/425°F. Oil oven trays, place in oven.
  • 4
    Turn dough onto floured surface; knead until smooth. Divide dough into 16 equal pieces. Roll each piece into long ovals about 3mm (⅛ inch) thick; place on hot trays.
  • 5
    Lightly coat with olive-oil spray. Sprinkle with extra salt. Bake about 5 minutes or until browned lightly and crisp. Reduce oven temperature to 200°C/400°F.
  • 6
    Chop peeled pumpkin coarsely. Place pumpkin, in single layer, in baking-paper-lined large shallow baking dish; spray pumpkin with oil. Roast, uncovered, about 45 minutes or until tender. Cool.
  • 7
    Meanwhile, rinse and drain chickpeas. Place chickpeas and the water in large saucepan; bring to the boil. Boil, uncovered, about 45 minutes or until chickpeas are tender. Drain chickpeas over a medium heatproof bowl; reserve cooking liquid.
  • 8
    Meanwhile, peel and quarter garlic. Blend or process chickpeas with 1 cup reserved cooking liquid, garlic, pumpkin, juice, tahini and oil until smooth (add a little more of the reserved cooking liquid, if you need, until hummus is a creamy consistency). Season to taste.
  • 9
    Drizzle hummus with extra oil, serve with green onion crisps.


Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick.

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