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Cumin & Lemon Oil Hummus, Roast Pumpkin, Shallots & Chilli

Cumin & Lemon Oil Hummus, Roast Pumpkin, Shallots & Chilli


  • 4 large chunky wedges of pumpkin
  • 4 spoons olive oil
  • salt & pepper
  • 1 large green chilli
  • 1 large red chilli (both chilis 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
  • coriander


Pre heat the oven to 150c. Place the pumpkin in a roasting tray and rub with the olive oil, salt & pepper. 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. 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. Remove pumpkin from the heat and place in 4 separate bowls. Spoon over the Cannonhill Cumin & Lemon Oil Hummus, sprinkle over the roasted shallots, sliced chillies and chopped coriander, serve.

Works well with

All the hummuses