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.
And if you love savory pumpkin recipes you’ll also love our vegan pumpkin pasta.
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.
- Transfer the pumpkin to a parchment lined baking tray and bake at 400°F for 30 minutes until soft and cooked.
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.
Make The Hummus:
- Add roasted pumpkin, lemon juice and garlic, chickpeas, tahini and some cold water to the food processor and process until chunky.
- Add salt, cumin, olive oil and more cold water and process until smooth.
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.
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
Did you make this recipe? Be sure to leave a comment and rating below!
Pumpkin Hummus
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:
For Serving (Optional):
- Olive Oil Drizzled
- Fresh Parsley Chopped
- Smoked Paprika
- Pumpkin Seeds
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
- 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.
- Lemon Juice: It is definitely best in terms of taste if you freshly squeeze the lemon juice rather than using bottled lemon juice.
- Chickpeas: We used one 15-ounce (425g) can of chickpeas (drained). Alternatively you can use 1 and ½ cups of cooked chickpeas.
- Make it really smooth: Let the food processor run for a few minutes so that the hummus gets really smooth.
Can you use canned pumpkin instead
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.
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!
Hope you enjoy it! Thanks Anna!
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! 🙂
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.