We all have pieces of pumpkin left from carving out shapes and faces or trimmings left over from other recipes.

Here is a simple, tasty and easy recipe to make a delicious hummus, which is great to add to so many dishes or enjoy as a dip with vegetables or breads.

Irish Pumpkins

Zero waste pumpkin hummus


  • Pumpkin trimmings (about 400 –  500g)
  • Irish rapeseed oil for roasting
  • 2 peeled garlic cloves
  • ½ a lemon
  • 2 tbsp of really good Tahini paste
  • 400g can chickpeas, keep the aquafaba to make vegan mayo
  • The pumpkin seeds, blanched and then roasted for 5 minutes


  1. Heat oven to 200°C/180°C fan/gas 6.
  2. Cut the pumpkin into equal size pieces and put in a roasting tin with the garlic and a drizzle of oil.
  3. Season, then bake for 30 minutes until soft.
  4. Leave to cool.
  5. Tip the pumpkin into a food processor with any juices from the roasting tin and the garlic. Add the lemon juice, Tahini paste, pumpkin seeds and chickpeas. Season with salt and blend to a paste add some of the chickpea water to make into a smooth consistency. That’s it. Enjoy!