• 3/4 cup ice cold water
  • 400g of cooked chickpeas
  • 200g of cooked white beans
  • juice of 1 lemon
  • 1 clove of garlic
  • tsp of cumin
  • tsp of turmeric
  • 1/3 cup of tahini
  • 1 cup of roast pumpkin
  • 1 tsp of salt


  1. Preheat oven to 180 degrees.
  2. Place sliced pumpkin (peeled) on a lined tray. Cover with melted coconut oil and sprinkle with salt and pepper. Cook until soft (about 30 minutes)
  3. Leave to cool
  4. Put the cooked chickpeas and white beans into the blender, slowly adding ice as you blend. The addition of ice lowers the temperature of the blend, helping the hummus hold together better.
  5. When the chickpeas and white beans have reached a pasty consistency, slowly pour in the tahini and continue to blend until the mixture is very smooth.
  6. Add the cooled pumpkin, garlic, lemon, spices, salt, blend for another 2 minutes. (Note: the temperature of the hummus should not exceed 5°C during the mixing process.)
  7. To serve, drizzle with some extra virgin olive oil and a sprinkle of sweet paprika.

About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &