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Roasted Pumpkin Hummus

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This post contains affiliate links.

Thank you to Food Should Taste Good for sponsoring this post!

roasted pumpkin hummus recipe garlic tahini maple syrup

This hummus simply ROCKS!

I didn’t get to eat as much of it as I would have liked, but I did try enough to know it’s delicious.  Here’s what happened:

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Yesterday I prepared a healthy lunch for my 3 and 5 year old.  I had also just whipped up this Roasted Pumpkin Hummus and thought I’d have some of that for my lunch.  So we all sat down at the table to eat and as soon as they saw me eating this hummus they asked me what it was and asked if they could have some.  I told them it was a special and delicious chip dip and they each took one bite.  They pushed their plates aside and asked if they could have more.  I thought for a moment.  Normally my response would be something like “eat your lunch first and 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.  My kids eagerly huddled around me and absolutely went to town on this!

roasted pumpkin hummus recipe garlic tahini maple syrup

It was one of those times when as a mother you pat yourself on the back.

And tomorrow I’m making another batch for them.  But this time I’ll be smarter.  I’m doubling it.

One of the highlights of our snacking session were the chips that accompanied the hummus.  Food Should Taste Good’s chips have become a family favorite and we were excited to try out three flavors that were new to us:  Harvest Pumpkin, Sweet Potato, and their Brown Rice Crackers.  All three of these paired beautifully with the hummus, including one of our traditional favorites, Multigrain.  FSTG’s chips are all-natural, certified gluten-free, vegan and kosher.  No MSG, no GMO’s and made with simple, wholesome ingredients.

Pumpkin-Hummus-prep-7

roasted pumpkin hummus recipe garlic tahini maple syrup

My kids knew exactly which ones they wanted.    My 5 year old son hoarded the new Pumpkin Harvest chips and my 3 year old daughter opted for her old favorite, Multigrain.  I pulled in a third option, Sweet Potato, and before long we were all sharing the different flavors.  Somehow, amidst the enjoyment of our hummus and chips, the spirit of peace and harmonious sharing descended upon my kids.  I think I may have found the solution: Make and eat hummus all day long.

Yes, below are our personality-rich 3 and 5 year old kids.  My son used to hide from my camera but in recent months he’s more than eager to pose. And my daughter has followed suit.  Yeah, they both really like to ham it up for the pics!

Pumpkin Hummus Kids Collage 1

But I’m just thrilled that I’ve found another super healthy snack that they’re both willing to eat!

Pumpkin-Hummus-Kids-6

This delicious hummus is packed with nutrition featuring healthy fresh pumpkin, garbanzo beans, garlic and olive oil!  And then it’s laced with a few additional flavors to really make it shine!

roasted pumpkin hummus recipe garlic tahini maple syrup

Let’s get started!

Instead of my usual step-by-step photos, I’ve put together a rockin’ video for you!

I’d love your feedback:  Do you prefer my usual step-by-step photos or this video-style format?  Leave a comment!  Thank you!

 

Enjoy!

roasted pumpkin hummus recipe garlic tahini maple syrup

a Rafflecopter giveaway

This giveaway has now ended!  Congratulations to our two winners, Kristina and Susan!

5.0 from 6 reviews
Roasted Pumpkin Hummus
 
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Prep time
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:
Serves: Serves 6
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 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
Instructions
  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.

roasted pumpkin hummus recipe garlic tahini maple syrup

A special “thank you” to Food Should Taste Good for sponsoring this post and making the creation of recipes like this possible!  As always, all opinions are 100% my own.

59 Responses

  2. I love your “rockin video” – sweet! So easy. As for the Pumpkin Hummus,it just sounds so yummy. I have roasted squash in the past. It not only tastes great it’s a good for you food, as your children so excitedly showed us. So cute!
    I have had the chips in the past, they are super. So, I won’t take up the giveaway spot. I just wanted to say “hi” and pass a comment. Thanks for all the treats, surprises and fun.

    Reply

    • I appreciate your feedback, Alice, thank you! I’ve been thinking about doing more video-style prep directions (including actual videos with dialogue and me cooking) instead of the long-winded step-by-step pics. But I know a lot of my readers like all the pics. We’ll see. This video’s the guinea pig ;) And of course you’re welcome to enter the giveaway – there’s always have a spot reserved for you! :)

      Reply

  3. I would love to try any of these healthy chips.
    Our family is very careful about our eating as my daughter has MS & my son is in Renal Disease.
    Loved your “Rockin Video.” And we absolutely adore Hummus & will try your recipe tomorrow.
    Thank you ever so much.

    Reply

  11. Food Should Taste Good chips are so delicious, and this pumpkin hummus sounds incredibly good! It’s like a match made in heaven!

    Reply

  12. this is great was looking for a new hummus recipe and would not have thought of Pumpkin! What a great idea will be making this and as for the chips love all of them!

    Reply

  16. I admit it, the pumpkin chips have caught my eye. I love that they are likely not sweet like so many other pumpkin-themed items this time of year, and would be amazing with several dips–including this awesome one!

    Reply

  18. My favorite way to eat chips is as a snack, usually with salsa or cheese dip. My favorite variety is the sweet potato flavor.

    Reply

  21. Hummus was my super sneaky healthy lunch when I had two toddlers. They would gobble it up with sugar snap peas and multigrain crackers. Now they love Food Should Taste Good’s multigrain chips. I’m sure they’d like this pumpkin hummus, too.

    Reply

  44. I actually like to enjoy chips just plain….but with salsa would be my second! The pumpkin flavor would be my first try!

    Reply

  49. 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!

    Reply

  52. 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!

    Reply

  57. 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!

    Reply

    • 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!

      Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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