Spicy Pumpkin Hummus + Homemade Tomato Bread

reading time: 2 min

Usually I don't eat bread - like, ever - but this spicy hummus spread made me eat several slices of bread. This tells you a lot about the tastiness of this humus (or about my inconsistency). 

Since i've had a huge organic Hokkaido pumpkin (my favourite) lying around in my room ever since my birthday in September, i decided to make several recipes with this big baby!

Pumpkin Pie Ice Cream
Pumpkin Ketchup
Pumpkin Hummus

The latter one is probably my favourite, though it's hard to tell because each of the 3 dishes have their very unique taste. I've made a bunch of hummus variations so far (classic hummus, curry hummus, carrot hummus), but this one has a nice sweet twist and makes a perfect healthy, satisfying snack.

We also made some Mediterranean Oven Baked Tomato Bread - you can find the recipe below!


adapted from @Taste.com

Preparation time: 15 mins
Main ingredients: pumpkin, chickpeas, garlic
difficulty level: easy
makes: 8 small pancakes
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, low-sodium


200g Hokkaido pumpkin, cooked (or raw for Roasted Pumpkin Hummus)
250g can chickpeas, rinsed and drained
1 tbsp lemon juice
1-2 tbsp olive oil (or, ideally, tahini)
1 tsp ground cumin
1 garlic clove, crushed
1 tsp ground sweet bell pepper
1 tsp ground cilantro
1/2 tsp salt


Combine all ingredients in a mixing bowl and blend using an immersion blender or a food processor. The order i do this in is: process pumpkin, chickpeas and garlic. Then add lemon juice and spices, and blend until well combined. With the motor running, add the oil or tahini in a thin steady stream until smooth.

To turn this dish into a Roasted Spicy Pumpkin Hummus, use uncooked pumpkin. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil and season with salt and pepper. Bake for 30–35 minutes or until tender. Set aside for 20 minutes to cool.
TIP: I always use Hokkaido pumpkin for my recipes, which is my absolute favourite squash since the skin is soft and edible, and the pumpkin flesh is extraordinarily sweet and tasty.

Transfer your creamy, spicy hummus to a serving bowl. Sprinkle with herbs and olives, and serve with crackers or home made bread (such as my DIY Olive Bread or my DIY Tomato Bread below).


Preparation time: 2 hours
Main ingredients: flour, tomatoes, yeast
difficulty level: moderate
makes: 1 bread loaf
suitable for: vegan, lactose-free, optionally gluten-free, low-fat, low-sodium


200g oats, ground into flour (sub for gluten-free oats!)
300g whole-grain spelt flour (sub for gluten-free flour!)
1 tsp salt
handful of sun dried tomatoes
1 1/2 packages dry yeast
400ml, or as needed


In a large bowl, combine all listed ingredients and mix well using a hand-held blender. You could also add some olives to this! 

Sprinkle a clean surface with flour and place your huge ball of dough there. Using your bare hands, knead thoroughly until the dough feels like your earlobe (according to my flatmate, lol). Then set aside for 1 hour in a dark warm storage room (amidst a bunch of cleaning rags, in our case).

Preheat the oven to 180°C / 350°F. Take out the dough and shape into a round bread or a lengthy baguette or even little buns. Place into the preheated oven and bake for about 10 minutes. Then "score" it - meaning, make several cuts in a diagonal pattern on the "back" of the loaf, using a sharp knife. Bake for another 20-30 minutes. 

Let the bread cool down and enjoy with hummus, margarine, guacamole or your favourite veggie spread you prefer.