#wastenot: the Halloween edition

If you’re carving a pumpkin this Halloween, don’t let the edible pumpkin flesh go to waste! It’s delicious, nutritious, and very versatile: it goes very well in soups, pastas, risottos, but also pies and cakes. We were inspired this year to try something different and made pumpkin hummus: recipe below! 😋🎃

For more excellent ideas check out Hubbub’s #PumpkinRescue campaign, and if you’d like to help save some more pumpkins this Halloween, join Feedback’s upcoming gleaning event on Saturday 4th November 💪

Pumpkin hummus recipe by Snact

Surprise Pumpkin Hummus with Toasted Pumpkin Seeds

This delicious hummus has a little surprise –  pumpkin! Any type of pumpkin can be used, especially the ones carved for Halloween.

Prep: 20 min

Cook: 0 min

4 portions



  • 1 can of chickpeas, drained and rinsed
  • 1 can of cannellini beans, drained and rinsed
  • 1 small pumpkin
  • 2 limes
  • 2 cloves of garlic 
  • 1 tsp. salt
  • 1 ½ tbsp. tahini
  • 1 tbsp. cumin
  • ¼ tsp all spice
  • ¼ tsp smoked paprika
  • pumpkin seeds, washed and dried
  • 1 tsp. cumin
  • 1 tsp ground paprika
  • 1 tsp cayenne pepper


  1. Preheat the oven to 200C/200C fan/gas mark 7. Line a tray with baking parchment.
  2. To prep the pumpkin: remove the skin and dice the flesh into cubes, then put into the food processor and pulse till smooth.
  3. Boil the chickpeas and cannellini beans for 5 minutes, and add to the food processor with the pureed pumpkin, pulse till smooth.
  4. Add the salt, tahini, cumin, all spice and smoked paprika to the food processor, and mix for a further minute.
  5. To prep the pumpkin seeds: wash and dry the pumpkin seeds, then coat them in cumin, ground paprika and cayenne pepper. Toast for 6 to 8 minutes, until golden brown.


Happy Halloween! 🎃👻

Snact Halloween pumpkin