Pumpkin and Harissa Hummus

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Pumpkin and Harissa Hummus

For this recipe, see our pumpkin purée recipe here.


Pumpkin and harissa hummus
2 tins of cannellini beans (400g tins), rinsed and drained well (any white beans e.g. butterbeans can be substituted
1-2 garlic cloves
Zest of 1 lemon
150ml olive oil
1 tbsp tahini
Salt and pepper
6 tbsp pumpkin purée, seasoned to taste with salt and pepper
3 tbsp harissa paste
2 tbsp chopped parsley


  1. Place the beans, garlic and lemon zest into a food processor and blitz until smooth.
  2. While the blades are moving, gradually add enough of the 150ml of olive oil to make a smooth consistency.
  3. Season to taste with salt, pepper and tahini.
  4. Spoon the white bean puree onto a plate or into a bowl, spoon over the pumpkin purée and harissa. Roughly stir through so you can still see all the contrasting colours.
  5. Sprinkle the top with parsley and a light drizzle of olive oil if desired.
  6. Serve with warm or griddled flatbreads.


For a more mellow flavour, roast the garlic cloves whole until soft and then squeeze into the food processor along with the beans.


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