Whenever we go to Thailand on holiday we eat very well! Thailand is a good place for vegans I must say!
We usually stay in Bangkok for a couple of days eating extremely well, before moving off to one of the islands for the rest of our holiday.
And one of our favorite restaurants in Bangkok is May Kaidee’s. It’s a vegan restaurant and cooking school all in one.
It doesn’t look like much from the outside with its plastic chairs and plastic tablecloths – it’s definitely not a fine-dining kind of experience – but the food! Oh my the food is great!
And one of the dishes I always order when I’m there is their pumpkin hummus. I usually eat it with rice while there and it’s totally fabulous.
So this pumpkin hummus is based on May Kaidee’s recipe. I adapted it a little to suit my purposes and I was no less impressed by my own version than her version, so I know this is seriously good!
I started off by baking the pumpkin with a little olive oil and spices until perfectly cooked. Then I added the pumpkin to the food processor with sesame seeds, cashew nuts, chopped cilantro, soy sauce, crushed garlic and a little chili spice.
Then it was just a case of processing it until smooth and serving with anything at all.
It is so good you can eat it as is if you want! Just take a spoon and dig in.
Otherwise serve it with fresh bread or rice or flat breads or whatever you like.
There are no chickpeas in this recipe! So if you are someone who doesn’t get along with legumes all that well, then this is the hummus for you!
For a more traditional hummus recipe, check out my spicy hummus recipe.
You could totally use some tahini in this recipe in place of the sesame seeds if you wanted to, but I must say the sesame seeds add a wonderful texture to this pumpkin hummus that just works.
You will love this pumpkin hummus recipe, it is:
- Creamy
- Mildly spicy
- Extremely flavorful
- Fabulous as a dip or spread
Keep it covered in the fridge where it will last for a few days, though best when fresh.
What do you think of this gorgeous pumpkin hummus? Let me know in the comments!
If you make this recipe, take a pic and tag us #lovingitvegan on instagram so we can see it!
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- 1.5 cups (~12 oz / 340g) Cooked Pumpkin
- 1 Tbsp Olive Oil
- Sprinkle Dried Herbs
- ¼ cup Sesame Seeds
- ½ cup Cashew Nuts
- ¼ cup Cilantro (Chopped)
- 1 Tbsp Soy Sauce (or Tamari for gluten-free)
- 2 Cloves Garlic (crushed)
- Sprinkle Chili Spice
- Preheat the oven to 350°F (180°C).
- Peel and slice the pumpkin and then toss the pumpkin in a bowl with 1 Tbsp Olive Oil and a sprinkle of dried herbs.
- Place onto a parchment lined baking tray and bake in the oven for around 40 minutes until perfectly soft and cooked.
- Then add the cooked pumpkin to the food processor along with the sesame seeds, cashew nuts, chopped cilantro, soy sauce or tamari, crushed garlic and a sprinkle of chili spice.
- Process into a smooth pumpkin hummus.
- Serve as a dip, side or appetizer with bread, vegetables or rice.
*Inspired by May Kaidee's restaurant in Bangkok.
This looks wonderfull. What kind of dried herbs do you recommend?
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.
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.
You’re welcome! 🙂