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Pumpkin Cannellini Hummus

  • Vegan, gluten-free and delicious.
  • Perfect for dipping crisps, crackers or vegetables.
  • Quick & easy to make.
  • A great way to use up leftover pumpkin puree.


  100% Pure Pumpkin Puree 425g (American Food Company)
5 tbsp pumpkin puree

  Cannellini Beans in Water, Organic 400g (Biona)
1 tin cannellini beans

  Organic Italian Extra Virgin Olive Oil 250ml (Clearspring)
4 tbsp olive oil

  Lemon Juice 250ml (Sunita)
4 tbsp lemon juice (or more to taste)

  Light Tahini, Organic 270g (Meridian)
2 tbsp tahini

  Organic Cumin Powder 100g (Sussex Wholefoods)
0.25 tsp cumin powder

  Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
to taste

Other Ingredients

  • 2 garlic cloves.


  1. Put the cannellini beans in a sieve and rinse thoroughly.
  2. Place all ingredients in a blender and blend until smooth.
  3. Enjoy!

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