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    Home » Appetizers

    Pumpkin Hummus

    Published: Sep 7, 2020 Updated: Apr 25, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Pumpkin Hummus

    This delicious pumpkin hummus is packed with roasted pumpkin flavor. It’s creamy, smooth and savory and perfect as a dip or spread.

    Pumpkin hummus topped with fresh parsley and pumpkin seeds in a black bowl.

    We have been on a serious hummus kick lately and making allll the flavors. This pumpkin hummus is our latest and the recipe is adapted from our roasted butternut squash hummus.

    It was divine with butternut squash and it’s just as divine with pumpkin. The roasted pumpkin flavor comes through beautifully and the color is beautiful and vibrant.

    I heard somewhere that pumpkin hummus can sometimes be sweet? Well not this one. This is a savory hummus and actually tastes exactly like a classic hummus just with added roasted pumpkin flavor.

    And if you love savory pumpkin recipes you’ll also love our vegan pumpkin pasta.

    Pumpkin hummus with pumpkin seeds and fresh parsley in a black bowl.

    How To Make Pumpkin Hummus

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Roast The Pumpkin:

    • Add the peeled and chopped pumpkin to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the pumpkin is lightly coated in the oil and spices.
    Pumpkin added to a mixing bowl with olive oil and spices and tossed.
    • Transfer the pumpkin to a parchment lined baking tray and bake at 400°F for 30 minutes until soft and cooked.
    Pumpkin on a parchment lined baking sheet before and after baking.

    Soak Garlic In Fresh Lemon Juice:

    • Squeeze fresh lemon juice into a bowl and add freshly crushed garlic. Let the fresh garlic soak in the lemon juice. This takes the bite out of the raw garlic but retains all the flavor.
    Fresh garlic soaking in a bowl of fresh lemon juice.

    Make The Hummus:

    • Add roasted pumpkin, lemon juice and garlic, chickpeas, tahini and some cold water to the food processor and process until chunky.
    Ingredients for pumpkin hummus added to food processor and processed until chunky.
    • Add salt, cumin, olive oil and more cold water and process until smooth.
    Olive oil, water and spices added to food processor and processed into a smooth hummus.

    How To Serve Pumpkin Hummus

    Serve it as a dip topped with a drizzle of olive oil, some fresh chopped parsley, a sprinkle of smoked paprika and pumpkin seeds, and some pita breads and raw veggies for dipping.

    It also works great as a spread for sandwiches. It’s also perfect to just have a dollop of hummus on your dinner plate alongside cooked vegetables. Pretty much any vegetable tastes better dipped in some hummus.

    Pumpkin hummus in a black bowl.

    Storing and Freezing

    Keep it stored in the fridge (covered) where it will stay good for 3-4 days.

    It is also freezer friendly if you’d like to freeze some. It can expand when frozen so freeze it in a freezer-safe container that has a little extra room for it to expand. Thaw it in the fridge and stir it up before serving.

    Pita bread dipping into a bowl of pumpkin hummus.

    More Hummus Recipes

    1. Classic Hummus Recipe
    2. Roasted Red Pepper Hummus
    3. Roasted Butternut Squash Hummus
    4. Avocado Hummus
    5. Roasted Garlic Hummus

    Did you make this recipe? Be sure to leave a comment and rating below!

    Pumpkin hummus in a black bowl.

    Pumpkin Hummus

    This delicious pumpkin hummus is packed with roasted pumpkin flavor. It’s creamy, smooth and savory and perfect as a dip or spread. 
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: Mediterranean
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 8
    Calories: 164kcal
    Author: Alison Andrews

    Ingredients

    For the Roasted Pumpkin: 

    • 2 ½ cups Pumpkin (300g) Peeled and Cubed
    • 1 Tablespoon Olive Oil
    • 1 teaspoon Smoked Paprika
    • ½ teaspoon Cayenne Pepper
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Ground Black Pepper

    For the Hummus: 

    • 2 Tablespoons Lemon Juice Freshly Squeezed
    • 2 Cloves Garlic Crushed
    • 15 ounce Can Chickpeas Drained
    • ⅓ cup Tahini (80g)
    • 4 Tablespoons Cold Water Divided
    • ½ teaspoon Sea Salt
    • ½ teaspoon Cumin
    • 2 Tablespoons Olive Oil

    For Serving (Optional):

    • Olive Oil Drizzled
    • Fresh Parsley Chopped
    • Smoked Paprika
    • Pumpkin Seeds
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    Instructions

    • Preheat the oven to 400°F (200°C).
    • Add the peeled and chopped pumpkin to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the pumpkin is lightly coated in the oil and spices.
    • Transfer to a parchment lined baking tray and bake for 30 minutes until it’s soft and cooked.
    • While the pumpkin is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.*
    • When the pumpkin is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, drained chickpeas, tahini and 2 Tbsp of the cold water. Process until chunky.
    • Add the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.*
    • Serve topped with a drizzle of olive oil, fresh chopped parsley and a sprinkle of pumpkin seeds. 

    Notes

    1. Garlic: Soaking the fresh garlic in the freshly squeezed lemon juice takes some of the bite out of the raw garlic without losing any of the flavor.
    2. Lemon Juice: It is definitely best in terms of taste if you freshly squeeze the lemon juice rather than using bottled lemon juice. 
    3. Chickpeas: We used one 15-ounce (425g) can of chickpeas (drained). Alternatively you can use 1 and ½ cups of cooked chickpeas. 
    4. Make it really smooth: Let the food processor run for a few minutes so that the hummus gets really smooth. 

    Nutrition

    Serving: 1Serve | Calories: 164kcal | Carbohydrates: 13g | Protein: 4.6g | Fat: 11.4g | Saturated Fat: 1.5g | Sodium: 317mg | Fiber: 3.4g | Sugar: 2.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Grace says

      September 07, 2020 at 6:12 pm

      Can you use canned pumpkin instead

      Reply
      • Alison Andrews says

        September 08, 2020 at 11:05 am

        Hi Grace, you probably can, though it won’t have that roasted flavor or the spices that we roasted the pumpkin with. So I don’t think it would be quite as good, but you could certainly try. In that case I would use a cup of canned pumpkin.

        Reply
    2. Anna says

      September 07, 2020 at 5:13 pm

      This is an ideal for when I have pumpkin as they are large and one runs out of pumpkin recipe ideas. Superb method! Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        September 08, 2020 at 11:06 am

        Hope you enjoy it! Thanks Anna!

        Reply
    3. Karen says

      January 04, 2017 at 6:32 pm

      Hi, my family loves hummus and we are so excited about this one. We eat it on everything, salad, potatoes, bread, vegetables… you name it. It makes my mouth water just thinking about your pumpkin hummus. Thanks for a great recipe.5 stars

      Reply
      • Alison Andrews says

        January 06, 2017 at 7:29 am

        You’re welcome! 🙂

        Reply
    4. Alison Andrews says

      December 03, 2016 at 7:03 pm

      Thank you! I’m a big fan of dried rosemary, we have a dried rosemary and olive blend that is awesome. But you can really use any dried spice blend that you enjoy.

      Reply

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