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 za'atar (plus 1 tbsp for garnish)*  

To make Za'atar, mix

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

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


  1. Preheat oven to 200oC.
  2. Place pumpkin in a baking tray, brush with olive oil and season with salt and pepper.
  3. Roast for 35 minutes or until golden and soft.
  4. Remove from oven and leave to cool.
  5. In a bowl, roughly mash cooled pumpkin with a fork, add remaining ingredients, combine well and serve garnished with extra za'atar.