Roasted Pumpkin Hummus
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Robustly flavorful, delicious and healthy, this Roasted Pumpkin Hummus is simply out of this world! Enjoy it with your favorite crackers, toasted pita bread, or veggies and let the party begin!
Let me tell you, this roasted pumpkin hummus ROCKS!
The first time I made this was several years ago when my kids were 3 and 5 years old and at the time I only got to taste just enough to know it was going to be a hit. Here’s what happened:
I had just made the kids a healthy lunch and they were sitting down to eat, and thought I’d have some of this Roasted Pumpkin Hummus that I had whipped up just an hour earlier. As soon as they saw me eating this hummus they asked me what it was and could they try some. They each took one bite, pushed their lunch plates aside, and eagerly asked for more.
Now normally I would have said something like “eat your lunch first and then you can have some.” But I realized that this nutrition-packed hummus was probably even healthier than their actual lunch, so I consented.
And that was the end of my lunch because my two little kids went to town on this, polishing off the whole thing!
The next day I was smarter.
I doubled the batch!
This delicious hummus is packed with nutrition featuring healthy fresh pumpkin that’s roasted for a deeper and richer flavor, garbanzo beans, tahini paste, garlic, and olive oil.
Then to finish it off we add a touch a cumin and lace it with just enough maple syrup to add a touch of sweetness.
For this roasted pumpkin hummus recipe we use our homemade tahini paste. If you’ve never made your own tahini you’ve been missing out! Not only is it SUPER EASY to make, it’s also MUCH CHEAPER than store-bought!
Check out our recipe for homemade Tahini!
What Do I Serve with Pumpkin Hummus?
The same things you enjoy with your regular hummus: Choose your favorite crackers, toasted pita bread, chips or veggies.
This hummus is also delicious as a sandwich spread.
How Long Does Pumpkin Hummus Last?
Store your pumpkin hummus in an airtight container in the fridge. It will keep for up to a week.
Roasted Pumpkin Hummus Recipe
Pumpkin hummus is easy to make:
- On a baking sheet drizzle the pumpkin with olive oil, sprinkle with cumin, and place the garlic on the baking sheet next to the pumpkin. Roast until done and lightly browned in places and let it cool. Scoop the pumpkin from the peel and squeeze out the garlic.
- Place all of the ingredients in a food processor and mix until smooth.
- Scoop into a serving bowl and drizzle with some olive oil and sprinkle with toasted pumpkin seeds and a tiny dash of cinnamon.
Check out our rockin’ video on how to make pumpkin hummus!
Enjoy!
For our classic hummus recipe be sure to check out our:
- PERFECT Homemade Hummus!
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Roasted Pumpkin Hummus
Ingredients
- 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 1/4 inch to expose the cloves
- 15 ounce can garbanzo beans , drained (reserve some liquid) and drained
- 2-3 tablespoons homemade tahini (click link for recipe, it's super EASY and much CHEAPER!)
- 1 tablespoon pure maple syrup for just a touch of flavor (note: artificial maple syrup will simply make the hummus sweeter without adding much maple flavor)
- 4 tablespoons extra virgin olive oil
- juice of one lemon
- 1 teaspoon salt
- toasted pumpkin seeds, olive oil and a light sprinkle of cinnamon for serving olive oil and a sprinkle of cinnamon for serving
Instructions
- Preheat the oven to 450 degrees F.
- 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.
- 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. If you want it creamier add some of the reserved garbanzo bean liquid and process until incorporated.
- Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon.
- Serve with chips, crackers or toasted pita bread.
First published on The Daring Gourmet November 18, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this with sweet potato (but without the maple syrup) to cater for someone who doesn’t like pumpkin OR hummus, and they loved it! In fact, everyone in my family loved it! I have been made to promise to make it again.
Thank you so much, Scott, I’m so happy it was a family hit!
So, if I was feeling pressed for time, could I use canned pumpkin?
Hi Lisa, yes you can.
I have a simpler version that I have been making for years. I roast Japanese (Kent) Pumpkin and Garlic knobs and when available also sweet potato and even sometimes carrot. Usually i dust the veges with some Baharat Spice mix (Arabic version of Garam Masala). Then all I do is utilizing a stick blender, I add some Japanes Mirin to thin to the desired consistency while blending then add some Tahini and salt to taste. The amount of Tahini can be adjusted to determine how rich the final Hummus is. I freeze it in 300gm portions and just defrost and squeeze into suitable container and usually dust the top with some homemade Dukkah.
I know this is about 2 years old, but how much is the yield? Seems like a huge serving size if it serves 4 but has about a pound of beans and a pound of pumpkin in it. Either way- looking forward to making it for Thanksgiving apps!
Hi Liz, yes, 4 servings definitely makes for very large servings, doesn’t it! That should be 6+ servings, depending on how large the servings are. I tried to find my original hand-written notes for this to see what the quantity is but can’t find it. If you make it and don’t mind reporting back on the yield, I’d appreciate it!
I want to try the Sweet Potato one. I love to melt cheese on top of crackers
I like chips with any kind of dip. I want to try the FSTG Cantina Chips.
I want to try sweet potato and my favorite way to enjoy chips is with salsa.
Where are the crackers? I’m ready to chow down!
This hummus sounds awesome! I enjoy eating chips straight from the bag (if they’re good chips like FSTG) and with a variety of dips. Multi-grain has been my go-to for a while but I love all of their flavors. Haven’t tried the pumpkin and would like to!
What a beautiful, flavorful, dreamy hummus! Love the colors and garnish of seeds on top. Mmm.
Oh wow so healthy, I have never thought of making pumpkin hummus before. What a great idea! Looks like the little ones enjoyed it a lot!
You’re so lucky that your kids were willing to eat this! My daughter would have turned her nose up at it even though she’s a traditional hummus fan. Personally, I think it looks AMAZING!
This has very quickly become one of our favourites!!!! YUM!!! Just wondering how long is it ok to have in the fridge..?
Thanks so much, Penny, I’m happy you enjoyed it! I’d give it about 3 days.
Wow!! The color, the pepitas, the flavors. I LOVE this! Pinning!
chips and salsa are my favorite
I would so dip the HECK out of this hummus. Looks super tasty. Especially with those pumpkin chips.