Roast Pumpkin, Hummus, Shallots and Chilli

Want the best way to roast pumpkin? Look no further than the combo of pumpkin, lemon, cumin, hummus, garlic, shallots and chilli. This is a perfect vegetarian entree dish or serve with our famous Fresh In The Kitchen Lentil Burgers for a vege feast.

Serves: 4


4 large chunky wedges of pumpkin
4 spoons olive oil
salt & pepper
1 large green chilli
1 large red chilli (both chillis sliced thinly on diagonal)
8 large peeled shallots
4 spoonfuls olive oil
2 garlic gloves smashed
salt & pepper
knob of butter
2 peeled shallots
4 large garlic cloves
oil for frying
4 spoonfuls Cannonhill Cumin & Lemon Oil Hummus


  1. Pre heat the oven to 150c.
  2. Place the pumpkin in a roasting tray and rub with the olive oil, salt & pepper.
  3. On an A4 sized piece of tinfoil place the shallots and the other 4 ingredients, wrap up in the foil and place on the baking tray with the pumpkin. Place in the pre heated oven and cook till pumpkin is slightly soft.
  4. While pumpkin is cooking, heat oil in pot on stove and slice shallots and garlic thinly for frying. Fry till golden brown in oil heated on 3 ½ gas.
  5. Remove pumpkin from the heat and place in 4 separate bowls.
  6. Spoon over the Cannonhill Cumin & Lemon Oil Hummus, sprinkle over the roasted shallots, sliced chillies and chopped coriander, serve.

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