Do you need inspiration for lunch/dinner ideas? This recipe is an amazing way to incorporate more veggies by sneaking them in as hummus. It can be as a main dish with lettuce cups or pita, or perfect to take to a get together with family or friends! Thank you for this lovely picture from Talia (@heartcentredhealing). 

Serves 4-6

  • 2 Cauliflowers (about 2kg), cut into florets
  • 4 tbsp extra virgin olive oil
  • Sea salt and black pepper
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 500g cooked butter beans (about 2 cans), drained
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 1 cup coriander leaves
  • 1/4 pumpkin seeds, toasted

Pumpkin hummus

  • 750g butternut pumpkin, peeled and cut into 2cm cubes
  • 2 tbsp tahini
  • 1 garlic clove, grated
  • 1 tsp sea salt
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tbsp lemon juice
  • 2 tbsp natural yoghurt
  • Sea salt and black pepper


1. For the pumpkin hummus, place the pumpkin in a saucepan with s splash of water and salt and cover with a lid. Cook over medium heat for 15-20 minutes, shaking the pan every now and then. If the pumpkin dries out, add another splash of water. The pumpkin is ready when it is very soft and falls apart when stirred. Allow to cool.

2. Combine the pumpkin, tahini, garlic, salt, olive oil, cumin and lemon juice and whisk to break up the pumpkin. Stir in the yoghurt, Adjust the seasoning, adding more salt, pepper, oil or lemon juice as needed.

3. Heat a barbecue or griddle pan to high. Coat the cauliflower in 2 tbsps of olive oil and season with salt and pepper. Cook on the barbecue or pan for 2-3 minutes on each side until charred all over.

4. Heat the remaining oil in a frying pan on medium heat. Add the garlic, cumin, coriander and a pinch of salt and cook for 10 seconds to release the flavours. Increase the heat to high and add the butter beans to the pan, stirring to coat the beans in the spices. Cook for 5-6 minutes, shaking the pan often until the butter beans go crispy on both sides.

5. Combine the roasted cauliflower and butter beans with the herbs. On a large serving dish, place a big dollop of pumpkin hummus and spoon the cauliflower and butter bean mixture on top or to the side. Serve topped with the pumpkin seeds.


Recipe from The Community- Arthur St Kitchen Cookbook

Picture from @heartcentredhealing

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