This delicious pumpkin hummus is packed with roasted pumpkin flavor. It’s creamy, smooth and savory and perfect as a dip or spread.
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.
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.
- Step 1: Bake the Pumpkin. Toss peeled and cubed pumpkin with olive oil and spices and place onto a parchment lined baking tray. Bake in the oven for 30 minutes until deliciously roasted.
- Step 2: Soak fresh garlic in 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.
- Step 3: Make the Hummus: Add roasted pumpkin, lemon juice and garlic, chickpeas, tahini and some cold water and process until chunky. Add salt, cumin, olive oil and more cold water and process until smooth.
How To Serve It
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.
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.
More Hummus Recipes
- Classic Hummus Recipe
- Roasted Red Pepper Hummus
- Roasted Butternut Squash Hummus
- Avocado Hummus
- Roasted Garlic Hummus
For the Roasted Pumpkin:
For the Hummus:
- 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.
- 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.
- We used one 15-ounce (425g) can of chickpeas (drained). Alternatively you can use 1 and ½ cups of cooked chickpeas.
- It is definitely best in terms of taste if you freshly squeeze the lemon juice rather than using bottled lemon juice.
- Let the food processor run for a few minutes so that the hummus gets really smooth.