My pumpkin hummus and pomegranate crostini

Sandra Slawinski 23rd October 2019 0 comments

Leftover roasted pumpkin ? You want something different than soup, how about a quick and delicious pumpkin hummus and pomegranate crostini: the best midweek seasonal dinner or Sunday lunch.

HUMMUS – this Middle Eastern spread made from cooked chickpeas, garlic, olive oil and tahini is hugely popular the world over. It is available ready made everywhere and it is also the easiest thing to make and serve as a dip with drinks. I always ve a can of chickpeas in my pantry and can wizz up hummus at any given time in a matter of minutes with whatever I got in the fridge: fresh herbs or leftover roasted vegetables. The key for me is the tahini, a sesame paste, I always ve a jar in the kitchen.

For the pumpkin hummus, I simple wizzed up some leftover roasted pumpkin into the hummus. Any roasted root veg works: beetroot, parsnip, celeriac, sweet potato, butternut, pumpkin or carrots. Fresh herbs like coriander, basil, mint or oregano can add tons of flavour. And you can spice it up with chili flakes, turmeric, caraway seeds, fennel seeds, coriander seeds, smoked paprika and ground ginger.

CROSTINI – the Italian word for toast really, grill the bread brushed with olive oil in a grill pan and top with meat, tomatoes, or cheese.

I topped my thickly sliced wheat bread with a generous helping of pumpkin hummus, some pumpkin roasted chunks and fresh pomegranate, now bang in season. That lovely crunch of the fresh pomegranate seeds is delightful as is the juice, a perfect combo with the hummus.


My pumpkin hummus and pomegranate crostini

Yield 4 crostini


  • 4 slices  bread, about 1 cm thick
  • 2 table spoons olive oil
  • 1 can chickpeas (400 gr)
  • 2 tablespoon tahini ( sesame paste)
  • 200 gr pumpkin, oven roasted with skin, cooled
  • 1 pomegranate, seeds removed
  • 1 teaspoon turmeric
  • salt and pepper


  1. Brush the slices of bread with olive oil, heat the grill pan and grill the bread on both sides. Let cool.
  2. In a blender add the drained chickpeas ( keep the liquid), 2/3 of the roasted pumpkin, olive oil, tahini and blitz. Taste and add salt, pepper, turmeric and add some of the liquid of the chickpeas to come to a smooth constancy. 
  3. Spread the hummus on the grilled bread, add some chunks of roasted pumpkin, sprinkle with pomegranate seeds and a dusting of turmeric.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals.