Easy, creamy, and full of flavor Roasted Pumpkin Hummus is a great low-calorie veggie or bread dip. Made with fresh pumpkin to complete your best fall appetizers list.
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Why you'll love this
- This recipe for pumpkin hummus is easy and quick to make with a few ingredients.
- Homemade hummus does taste better than the store-bought without any additives.
- Budget-friendly and healthy.
- This roasted pumpkin hummus makes a great veggie dip, especially good for weight watchers!
If you like recipes with pumpkins be sure to also check out Butternut Pumpkin Casserole, Potato and Pumpkin Curry, Roasted Pumpkin Salad, Pumpkin Chocolate Chip Muffins or simply type the word ''pumpkin'' into the search bar.
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Ingredients
- Pumpkin - choose your favorite, I like to use a pumpkin that has deep orange color inside and tastes sweeter. I used Muscade de provence Pumpkin. Butternut Squash will work here too. Making hummus with properly roasted pumpkin makes a whole lot difference to your traditional hummus.
- Chickpeas (or garbanzo beans) You can use either canned or raw chickpeas. I usually use the canned ones and boil them with soda to remove the skins (creates a very smooth texture but does require more prep). If in a rush, straight-up drained chickpeas from a can will be fine too. Read more in detail in the ‘’Tips’’ section.
- Olive oil - even 1 tablespoon makes a whole difference once added to the puree while blending. Olive oil gives a luxurious texture to the hummus as well as a delicate flavour.
- Salt - generously season with salt, not enough salt and pepper and your pumpkin hummus will not taste good!
- Red Curry Paste - if you haven't tried it with hummus yet, you have not eaten a delicious hummus 🙂 Feel free to increase to ½-1 teaspoon or more if you like the spiciness and flavor.
Instructions
Layout the pumpkin on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil.
Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.
Add drained chickpeas, curry paste, more salt, and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.
Served chilled with your favorite garnishes.
Consume pumpkin hummus within a week but for best flavor consume within 2-3 days.
Tips
- Prepare chickpeas - If you have enough time, prepping the chickpeas will make a little difference in the texture. How to: Rinse and drain canned chickpeas. Boil them with water (pour water just right to cover all the chickpeas) and soda for 20 minutes. Rinse properly under chilled water to remove the skins (it may take some time). After that, proceed with the recipe as instructed.
- The ingredient quantities in this recipe make a delicious and creamy pumpkin hummus, however you can try with different proportions until you find the right balance. For example, by adding less pumpkin and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice and olive oil adding as needed to achieve the desired consistency.
- For more flavor add 1 teaspoon of garlic (or freshly minced garlic clove when blending all the ingredients later) and/or onion powder once seasoning the pumpkin before roasting.
- Fresh lemon juice to taste when all the ingredients are added. Mix until combined.
- Smoked paprika for more flavor and color or add spiciness with chili powder or red chili flakes when seasoning the hummus.
- Add Tahini and olive oil to taste to achieve an even more creamy texture.
- Roasted peppers!
- Other spices to add: ground cumin, ground turmeric, cayenne, sumac.
FAQ
Usually chickpeas, tahini, little lemon juice, and olive oil. But nowadays there are so many options that you could choose from in the store or make your own.
As pumpkin or other similar veggies release moisture while baking it is important to layer the chunks apart from each other. Add the pumpkin in one layer and make sure to check for doneness in the last 5-10 minutes of roasting. The knife should go through easily but the chunks should remain firm and not fall apart.
Store in an airtight container in the fridge for up to one week but for best flavor consume within 2-3 days.
I hope you'll enjoy this roasted pumpkin hummus recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Easy Appetizer Recipes
- Sauteed Eggplant Salad With Chickpea
- Easy Hummus Recipe
- Eggplant Caviar Recipe
- Roasted Summer Squash Spread
Roasted Pumpkin Hummus
INGREDIENTS
- 3 cup fresh pumpkin medium diced
- 1 ½ teaspoon red curry paste
- 1 ½ cup canned chickpea drained
- ½ teaspoon salt or more to taste
- pepper to taste
- ½ tablespoon vegetable oil
INSTRUCTIONS
- Lay out pumpkin on a baking tray and sprinkle with salt and pepper along with a drizzle of vegetable oil.
- Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.
- Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy.
- Add drained chickpeas, curry paste, more salt and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.
- Served chilled with your favorite garnishes.
- Consume within few days of making.
NOTES
- The ingredient quantities in this recipe make delicious and creamy pumpkin hummus, however, you can try with different proportions until you find the right balance. For example, adding less pumpkin and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice, and olive oil adding as needed to achieve the desired consistency.
- Add Tahini and olive oil to taste to achieve an even more creamy texture.
Incredibly creamy and flavorful hummus made with pumpkin puree