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Pumpkin Hummus

Roasted Pumpkin Hummus with Spiced Tuna

This is a great dip for parties and game day. It is also great matched with Tuna or meat. This recipe uses Australian cup measurements
5 from 2 votes


  • 250 gm roasted pumpkin Peel and roast after tossing in olive oil and salt and pepper. If you bake extra you can use them as a nice garnish for a fresh chunky look.
  • 400 gm chickpeas drained (1 can)
  • 2 tablespoons Tahini
  • 1 tablespoon ground cumin
  • 80 ml lemon juice ( approx 1 lemon 4 Tablespoons )
  • 1 clove garlic or more if you like
  • 120 ml olive oil ( approx 1/4 cup and extra 6 Tablespoons )
  • extra water
  • 1/2 teaspoon salt

Spiced Tuna

  • 2 Tuna steaks I cut mine in 1/2
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • pinch of salt
  • 1/4 teaspoon powdered chilli optional
  • 20 ml olive oil 1 tablespoon

To serve flat bread

  • olive oil
  • salad
  • toasted pepita seeds


  • To make the hummus put the roasted pumpkin, chickpeas, cumin, lemon, tahini, garlic, salt and 1/4 cup of olive oil into the bowl of a food processor and blitz. If the mixture is too thick to puree add a little more oil and water alternately.
  • Taste the mixture. It should have enough salt to bring out the flavours of the pumpkin and cumin and the lemon needs to add some zing.
  • Put the Tuna steaks in to a bowl with the cumin, paprika, olive oil and salt and chilli if using. Coat the Tuna in the spices.
  • Sear the Tuna in a hot skillet with a little olive oil till done to your liking. This will take about 6-8 minutes. Turn the Tuna when it is starting to turn opaque around the edges. Flip, cook on this side for several minutes till just done. The inside should stll be pink.
  • Serve this with pepita seeds, hommus , pumpkin pieces, toasted flatbread and salad