Feelin’ Fennel Seed & Pumpkin Hummus

Next time it’s your turn to bring the dip, make this little bowl of deliciousness instead of the boring ol’ chickpea hummus. Don’t say anything either – just serve, watch and observe the look of extreme pleasure on people’s faces as they taste this for the first time… And be sure to pass this recipe on!

Feelin' Fennel Seed & Pumpkin Hummus
Recipe type: Savoury Snacks,Plant-Based,Quick and easy
  • 1 cup chickpeas (canned is fine but if you want to go the whole-health-and-wellbeing-hog, then soak a cup chickpeas in filtered water o/night before boiling for about 1 hour before making the hummus)
  • 1 cup pumpkin puree* (see note below)
  • 4 tbsp virgin organic olive oil
  • 2 tbps hulled tahini (the cream-coloured variety)
  • 3 tbsp fennel seeds
  • 2 tsp cumin powder
  • 1 tsp black pepper
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp Himalayan or celtic sea salt (plus extra to season)
  1. Place all ingredients (except olive oil in your blender)
  2. Blend until smooth-ish.
  3. Add in your oil and blend until smooth.
  4. Feel free to add a little more salt to taste and be creative! Top with more fennel seeds and experiment with different herbs too.

*Pumpkin puree – you can buy pre-made pumpkin puree, however, make sure it’s 100% pumpkin and aim for the organic kind. OR: bake 2-3 medium size chunks of your fav pumpkin in the oven at 200 degrees celsius for about 30 minutes. Leave to cool before blending into a puree – so simple!

As always, enjoy!:)

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