These roasted Delica pumpkin, hummus and pita chip canapés are packed with flavour, completely vegan, and so satisfying that nobody will notice there’s no meat or dairy. Crisp wholemeal pita chips, a spoonful of smooth homemade hummus and sweet, golden roasted pumpkin, finished with dukkah, parsley or jewel-like pomegranate seeds.
Delica pumpkin is one of my favourite squashes to cook with. It’s a Japanese variety, similar to kabocha, with dense, sweet, almost chestnut-like flesh that roasts beautifully without going watery. The skin is thin enough to eat, so you don’t need to peel it, which saves time and adds a little texture. It’s at its best through autumn and early winter. If you can’t find it, butternut squash works well instead. Cut the pumpkin into small, even squares so it roasts quickly and sits neatly on each chip.
The hummus is where this recipe really shines. Blending the chickpeas with their cooking water, rather than draining them, is what makes it so light and creamy. The liquid helps everything blend smoothly without needing lots of extra oil. Tahini brings richness, lemon juice adds brightness, and cumin gives warmth. Taste it at the end and adjust the salt and lemon until it tastes properly seasoned. You’ll have plenty left over, which keeps well in the fridge for a few days.
The pita chips have a simple trick too. Bake the triangles until they’re just starting to crisp, then split each one in half. This gives you thinner, crunchier bases that are much easier to eat in one bite, and you get twice as many from each pitta.
If you’re short on time, shop-bought hummus and pitta chips are perfectly good shortcuts, and the roasted pumpkin will still make them feel homemade. Dukkah adds lovely crunch and spice, but do check the label if you’re catering for nut allergies, as most blends contain hazelnuts.
These are ideal for autumn dinner parties, Christmas drinks and any gathering where you’re cooking for a mix of dietary requirements. To get ahead, make the hummus up to three days in advance, bake the pita chips the day before and store them in an airtight tin, and roast the pumpkin in the morning. Assemble shortly before serving so the chips stay crisp.
recipe
Servings:
25 individual bites
Cook time:
30 minutes
Ingredients
2 wholemeal pittas
¼ Delica pumpkin
2 tsp chopped fresh or dried parsley
1 can chickpeas
3 tsp tahini
1 tsp cumin
Juice of 1 lemon
Olive oil
Salt and pepper
Dukkah, pomegranate seeds or chopped parsley, to finish
Method
1. Preheat the oven to 180°C.
2. Cut each pitta into 6 triangles, drizzle with olive oil, salt and pepper and bake for 10 minutes.
3. Once slightly crisp, split the triangles in half so you have thinner bases.
4. Meanwhile, cut the pumpkin into small squares and toss with the parsley, 1 tsp olive oil, salt and pepper. Roast on the same tray for about 15 minutes until golden and soft.
5. For the hummus, blend the whole can of chickpeas (including the water) with the tahini, lemon juice, cumin, salt and pepper until smooth. Taste and adjust.
6. Once everything has cooled, add a small teaspoon of hummus to each pita chip and top with a couple of pieces of pumpkin.
7. Finish with a pinch of dukkah and parsley, or pomegranate seeds.