Pumpkin hummus - Nourish: plant-based living

Pumpkin hummus

This flavourful dip is both vegan and low in FODMAPs.




  1. Peel and dice the pumpkin and then roast in a moderate oven until cooked through. Set aside to cool.
  2. Add all ingredients to a blender, including the cooked and cooled pumpkin. Blitz until smooth.
  3. If desired, garnish the hummus with a drizzle of garlic infused oil and a sprinkle of sesame seeds. Serve with veggie sticks or low FODMAP crackers, or use as a spread in sandwiches.

TIP: Hummus is not usually low FODMAP due to the amounts of chickpeas and tahini used, but this veggie-loaded version is!

Claire Power

Claire is a qualified nutritionist, food blogger, recipe developer and food stylist, who offers worldwide nutrition consultations specialising in plant-based nutrition.

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