Pumpkin hummus with pumpkin-spelt lavash

By Tania Ganassini
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Pumpkin hummus with pumpkin-spelt lavash



  • 1 1/2 cup cooked chickpeas, drained and rinsed
  • 1/2 cup pumpkin purée
  • 1 peeled garlic clove (or double the amount if using roasted garlic)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon cumin powder
  • Sea salt to taste

Lavash dough

  • 325 grams whole grain spelt flour
  • 200 grams pumpkin purée
  • 2 tablespoons filtered water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt

Lavash topping

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon flaky sea salt
  • 1 tablespoon za’atar or sesame seeds

Optional hummus topping

  • 2 teaspoons harissa paste or powder
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoons toasted sesame seeds
  • 2 tablespoons fresh cilantro leaves



  1. Preheat oven to 325 degrees Fahrenheit. Mix first five ingredients together in a stand mixer using the dough hook, or in a bowl using a wooden spoon.
  2. Knead the dough by hand for one to two minutes, until a smooth uniform dough ball is formed. Adjust with more flour or water as needed. Cut the dough into eight pieces.
  3. Flour a work surface, and using a floured rolling pin, roll the portioned dough into an oblong oval shape until it is 1/16th of an inch thick. Carefully transfer to a parchment-lined baking tray. Brush with one teaspoon olive oil, top with flaky sea salt and za’atar or sesame seeds.
  4. Bake for 12-15 minutes until crispy and lightly golden. Let cool before serving.


  1. Place all ingredients into a food processor until
  2. smooth and emulsified. If too thick, add in water one tablespoon at a time until desired texture is reached.
  3. Season with salt as needed.

Harissa Oil

  1. Place harissa paste and olive oil into a small saucepan over medium heat. Bring up to a gentle simmer and let cook for one minute on low. Turn off heat and let cool to room temp before serving.
  2. To assemble, spoon hummus into individual serving dishes or bowls.
  3. Make a small well in the centre of the hummus. Pour into the well, one teaspoon of the harissa oil (or plain extra virgin olive oil), a sprinkle of sesame seeds, and fresh cilantro (both optional).
  4. Serve with lavash on the side.

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