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Pumpkin houmous and ghostly dippers

Pumpkin houmous and ghostly dippers


This easy pumpkin houmous is vegan and low in saturated fat – nothing scary to see here!

  • Feeds 10 Feeds 10
  • Ready in 1 hour

Each serving contains

  • Energy
    502kj 121kcal
  • Fat
    Med 10%
  • Saturates
    Low 6%
  • Sugar
    Low 1%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 10g

Bring Co-op to your front door

Big Bag Option


  • 4 tbsp Co-op olive oil
  • 1 small pumpkin (about 1.5kg), top cut off and reserved, seeds removed and discarded
  • ¼ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp chilli flakes
  • ¼ tsp dried thyme
  • ½ tsp ground cumin
  • 3 Co-op tortilla wraps
  • 400g can Co-op chick peas, drained and rinsed
  • Juice of ½ lemon


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Pour ½ tbsp of the oil into the pumpkin hollow, along with the garlic, paprika, chilli, thyme and cumin
  3. Rub over the inside of the pumpkin, then transfer to a shallow baking tray
  4. Put the top back on the pumpkin and cook in the oven for 45-50 mins, until tender
  5. Meanwhile, brush each side of the tortillas with a little more oil
  6. Cut out ghost shapes and put on a baking tray
  7. Bake for the last 8-10 mins of the pumpkin cooking time, until crisp
  8. Pour any excess juice from inside the pumpkin into a bowl and reserve
  9. Remove most of the flesh, leaving a shell with the outer skin intact
  10. Put the flesh into a food processor, along with the chick peas, lemon juice, 2 tsp of the reserved pumpkin juice and the remaining olive oil
  11. Season well, then blitz until smooth.
  12. Spoon the houmous into the pumpkin shell, and serve with the ghostly dippers on the side

Download your ghost template here