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Spiced Roasted Pumpkin with Farro and Hummus

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Additional Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 generous starters or light meals


This recipe is the perfect vegan starter for any special occasion when you want to impress someone without too much effort.


  • 1½ cups hummus
  • 500g / 1.1 pounds pumpkin,* deseeded, washed, cut into 4 half-inch pieces

Spice mix:

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon ground coriander
  • ½ teaspoon sumac
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Farro salad:

  • ½ cup / 100g farro*
  • ⅓ cup / 45g currants
  • ⅓ cup / 45g pine nuts
  • ⅓ cup parsley, chopped
  • 10 mint leaves, chopped
  • ½ teaspoon sumac
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • ½1 teaspoons salt, to taste
  • Pepper, to taste


  1. Preheat oven to 200 degrees Celcius (390 degrees Fahrenheit) and line a sheet pan with parchment paper. Set aside.
  2. Cook the farro as per the packet instructions.*
  3. In a small jar, add all the spice mix ingredients and mix well. Rub the spice mix on each of the four pumpkin wedges on both sides liberally (see picture above for reference). Place in the oven and bake for 30-35 minutes or until the pumpkin is cooked when a knife or fork is inserted.
  4. 10 minutes before the pumpkin is finished, add the pine nuts to a flat baking tray and add them to the oven. Toast the nuts until golden.
  5. Once the farro is cooked, add it to a bowl along with the toasted pine nuts, currants, parsley, mint, sumac, vinegar, oil, salt and pepper. Toss well to combine.
  6. Now you’re ready to plate up. Spread a generous few spoons (around ⅓ cup) of creamy hummus on the bottom of your serving plate in a secular motion. Add the wedge of pumpkin and sprinkle a ¼ of the farro salad over the top. Repeat process for all serves.
  7. Enjoy straight away or keep components separate in the fridge to serve at a later time.


Pumpkin: Please refer to notes above on the best pumpkin varieties for this recipe. You can leave the skin on as it’s edible.

Farro: I used roasted farro and the cooking instructions were as follows: Add ½ cup of farro, 1¼ cups cold water and a pinch of salt to a small saucepan. Bring to a boil. Cover the saucepan with a tightly fitting lid and lower the heat to medium. Cook for 30-40 minutes. Ensure all the water has been absorbed and the grains are tender.

Gluten-free options: Please refer to notes above for farro substitutes.

Hummus: I typically make the hummus after placing the pumpkin in the oven with the cooked chickpeas.

  • Diet: Vegan

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