Pumpkin Hummus


This dish is adapted from Silvena Rowe’s gorgeous book Purple Citrus and Sweet Perfume - a celebration of Eastern Mediterranean food. Za’atar is delightful sprinkled on any dish and gives an unusual lively twist to this pumpkin hummus.

  • 450g pumpkin, peeled and chopped into wedges 
  • 1 tbsp olive oil 
  • 1 clove garlic (crushed) 
  • 3 tbsp lemon juice 
  • 2 tsp ground cumin 
  • 1 tbsp tahini 
  • 2 tbsp Stoney Creek Organic Flaxseed Oil 
  • 1 tbsp zaÕatar (plus 1 tbsp for garnish)  

To make, mix

  • 2 tbsp finely chopped oregano
  • 1 tbsp marjoram
  • 2 tbsp sesame seeds (lightly toasted)
  • 1 tbsp sumac
  • _ tsp salt.

Store in a jar for up to one week. Use with bread dipped in oil or sprinkled on salads and hot dishes.


Preheat oven to 200¡C. Place pumpkin in a baking tray, brush with olive oil and season with salt and pepper. Roast for 35 minutes or until golden and soft. Remove from oven and leave to cool. In a bowl, roughly mash cooled pumpkin with a fork, add remaining ingredients, combine well and serve garnished with extra zaÕatar.