Roasted Pumpkin Hummus
Prep time
Cook time
Total time
Serves: Serves 6
  • 1 pound diced fresh pumpkin, peel removed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 head garlic, the pointy end cut off by about ¼ inch to expose the cloves
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2-3 tablespoons homemade tahini paste (it's the best, plus super easy and cheap!)
  • 2 teaspoons pure maple syrup for just a touch of flavor (artificial will make the hummus sweeter and won't add as much maple flavor)
  • 2 tablespoons extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon salt
  • Roasted pumpkin seeds, olive oil and a sprinkle of cinnamon for serving
  • Food Should Taste Good chips, crackers or toasted pita bread
  1. Preheat the oven to 450 degrees F.
  2. In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cookie sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
  3. Place the pumpkin, garlic and garbanzo beans in a food processor along with the tahini, olive oil, maple syrup, lemon and salt. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
  4. Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon.
  5. Serve with chips, crackers or toasted pita bread.
Recipe by The Daring Gourmet at