Pumpkin Fritters with Zucchini Hummus


This is one of my favourite things to cook – the combo of super crispy fritters and zesty, fresh hummus is pretty much perfect! Try it once and I promise you’ll soon be making it every week, like me.


  • 600g butternut pumpkin, peeled and cut into small pieces
  • 2 large eggs, beaten
  • 1 garlic clove, finely chopped
  • 3 tbsp flat-leaf parsley
  • 3 tbsp almond meal
  • 3 tbsp arrowroot or tapioca flour
  • Sea salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • Sesame seeds, to serve (optional)
  • Micro herbs, to serve (optional)


  • 150g zucchini (1 medium sized), cut lengthways into thick ribbons
  • 3 tbsp flat-leaf parsley or mint leaves
  • Zest and juice of 1 lemon
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 tbsp tahini
  • ¼ tsp freshly ground black pepper
  • ¼ tsp sea salt


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. To make the zucchini hummus, arrange the zucchini ribbons on the prepared baking tray in a single layer and roast for 10–15 minutes, or until lovely and softened.
  3. Transfer the zucchini pieces to a food processor with the remaining ingredients and blitz to a smooth puree. Set aside.
  4. For the fritters, set a steamer over a saucepan filled with a little water and bring to the boil. Add the pumpkin, cover with a lid and steam for 3–5 minutes, or until tender. Transfer to a bowl and mash with a fork, then add the egg, garlic, parsley, almond meal and arrowroot or tapioca flour. Mix well to form a smooth batter. Season to taste.
  5. Heat the oil in a frying pan over medium heat. Working in batches, carefully lower heaped tablespoons of the batter into the pan and gently flatten with a spatula. Fry for 8–10 minutes, turning halfway through cooking, until golden brown and cooked through. Remove from the pan and drain on paper towel.
  6. Divide the fritters among plates, top with dollops of zucchini hummus and sprinkle sesame seeds and micro herbs (if using) over the top.
  7. Enjoy!


Pumpkin contains a wide range of nutrients including calcium, magnesium, potassium, vitamin A, copper and zinc. Many people are surprised to discover that it is also a great low-carb vegetable option – I love to use it as an alternative to sweet potato in recipes as it provides a similar sweet taste without the same level of starchy carbs.

Smart Carbs by Luke Hines is published by Plum, RPP $39.99
. Photographer credit: Mark Roper.