Ready in: 30 minutes

Serves: 10+


  • 250g pumpkin
  • 400g canned chickpeas
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 garlic clove (crushed)
  • 2 tablespoons fresh coriander
  • Black & white sesame seeds for garnishing
  • Olive oil for drizzling


  • Baking tray + paper
  • Cutting board + knives
  • Food processor
  • Optional: garlic crusher
  • Vegetable peeler
  • Mixing utensils (preferably some kind of spoon)
  • Serving bowl and platter


  1. Preheat oven to 180° Celsius
  2. Peel your pumpkin and cut it into small pieces
  3. Rinse and drain your canned chickpeas, and finely chopped your fresh coriander
  4. Place your pumpkin on a lined baking tray and spray with oil
  5. Roast the pumpkin for 25 minutes (or until golden)
  6. Remove from oven and let cool
  7. In a food processor, combine cooked roast pumpkin, chickpeas, tahini, lemon juice, ground cumin, and crushed garlic clove and add your desired seasonings
  8. While you process the mixture to desired smoothness, stir in olive oil (or water) until the mixture reaches a dipping consistency you are happy with
  9. Stir in some fresh coriander and transfer to a serving bowl
  10. Garnish with some more olive oil, and your black and white sesame seeds
  11. Add desired serving sides (we suggest crispy bread pieces, salty biscuits, or freshly cut dipping vegetables like carrot!)


Some, but not all recipes on this website are Sophie’s Patch originals. At Sophie’s Patch we share cake recipes developed by Sophie, and recipes for other foods that we love that are published and developed by other cooks and chefs. These are tried, trusted, simple and accessible recipes for any level of cook. Pastry, bread and cakes are a science with recipes available for sharing and while there may be minor changes between cooks and publications the recipes are repeated and replicated many times.