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Maggie Beer

Hummus with Roasted Pumpkin Seeds and Pinenuts

Tip: If you’re using canned chickpeas, you can skip the first 2 steps.

Step 1: Place the dried chickpeas into a medium bowl and cover with double the volume of water. Cover and leave to soak overnight.

Step 2: The following day, strain the chickpeas and place into a large pot cover with double the volume of fresh water. Place over a high heat and bring to the boil, then reduce to a gentle simmer and cook for 25 minutes or until cooked through. Remove from the heat and strain, reserving the cooking liquid.

Step 3: Meanwhile, place a small non-stick frypan over a medium high heat, add ¼ cup of olive oil and once hot, add the onions and sauté for approximately 5 minutes or until they start to soften. Add the garlic and cook for a further 5 minutes - you are wanting the onions and garlic to completely soften without changing colour. Add the cumin & coriander and cook for a further 2 minutes, then remove from the heat.

Step 4: Place the chickpeas, onion mixture, tahini, lemon juice and 1/3 tablespoon chickpea water into a food processor and blend until smooth, season to taste with salt and pepper. If the mixture is too thick, you can all a little more chickpea water to reach your desired consistency. Ensure to only add a very small amount with each addition.

Step 5: Remove the hummus from processor and place into a container to cool to room temperature.

Step 6: To serve, place the hummus onto a platter, sprinkle with pumpkin seeds, pinenuts, parsley and drizzle with Extra Virgin Olive Oil. Serve with flatbread.


  1. 100g brown onions roughly chopped
  2. 2 tbspn garlic roughly chopped
  3. 1 tspn ground cumin
  4. 2 tbspn tahini paste
  5. 2 tbspn lemon juice
  6. 1/3 tbspn chickpea water see method
  7. 1/4 cup pumpkin seeds
  8. 1/4 cup pinenuts
  9. 1/3 cup flat leaf parsley loosely packed
  10. You'll need to make: 1 batch Flatbread to serve

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