Pumpkin Hummus

Pumpkin Hummus

  • Author: Loving It Vegan
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4


Mildly spicy pumpkin hummus packed with flavor. This hummus is legume-free, gluten-free and vegan! Ideal as a spread or dip.


  • 1.5 cups (~12 oz / 340g) Cooked Pumpkin
  • 1 Tbsp Olive Oil
  • Sprinkle Dried Herbs
  • 1/4 cup Sesame Seeds
  • 1/2 cup Cashew Nuts
  • 1/4 cup Cilantro (Chopped)
  • 1 Tbsp Soy Sauce (or Tamari for gluten-free)
  • 2 Cloves Garlic (crushed)
  • Sprinkle Chili Spice


  1. Preheat the oven to 350°F (180°C).
  2. Peel and slice the pumpkin and then toss the pumpkin in a bowl with 1 Tbsp Olive Oil and a sprinkle of dried herbs.
  3. Place onto a parchment lined baking tray and bake in the oven for around 40 minutes until perfectly soft and cooked.
  4. 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.
  5. Process into a smooth pumpkin hummus.
  6. Serve as a dip, side or appetizer with bread, vegetables or rice.


*Preparing this hummus is very quick aside from cooking the pumpkin which takes the bulk of time in this recipe.

*Inspired by May Kaidee’s restaurant in Bangkok.

  • Category: Appetizer, Side
  • Cuisine: Vegan, Gluten-Free


  • Serving Size: 1 Serve (of 4)
  • Calories: 205
  • Sugar: 2.9g
  • Sodium: 432mg
  • Fat: 16.2g
  • Saturated Fat: 2.6g
  • Carbohydrates: 12.3g
  • Fiber: 2.8g
  • Protein: 6.1g