• Skip to main content
  • Skip to primary sidebar
The Yummy Bowl
  • Browse by Category
    • 30-Minute Meals
    • One-Pot Meals
    • Breakfast
    • Appetizers
    • Dinner
    • Soups
    • Sides
    • Desserts
    • Drinks
    • Kid Friendly Recipes
    • Vegetarian
    • Pasta
    • Sandwiches & Wraps
    • Air Fryer
    • Slow Cooker
    • Cooking Tips and Ideas
    • Popular Recipes
  • Browse by Season
    • Fall
    • Spring
    • Summer
    • Winter
  • Browse by Protein
    • Beef
    • Chicken
    • Fish
menu icon
go to homepage
  • Recipes
  • Cooking 101
  • Contact
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Cooking 101
  • Contact
  • Subscribe
  • About
×
The Yummy Bowl » Recipes » Appetizers

Roasted Pumpkin Hummus

Aug 12, 2021 · Last updated: Apr 18, 2025 by Julia · 1 Comment · this post may contain affiliate links

Jump to Recipe
pumpkin hummus pinterest image

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.

pumpkin and chickpea hummus in a white bowl on a marble table with white linen

If you like recipes with pumpkins be sure to also check out Butternut Pumpkin Casserole next!

For more hummus recipes be sure to try chocolate hummus and roasted pepper hummus.

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.

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.
Loading

By submitting this form, you consent to receive emails from The Yummy Bowl.

How To Make Pumpkin Hummus

Layout the pumpkin on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil. 

pumpkin chunks before roasting on a metal baking tray

Bake at 370 F for 30-45 minutes or until soft and slightly golden brown. 

roasted pumpkin chunks after roasting on a metal baking tray

Once roasted, transfer the pumpkin to a food processor and pulse until smooth and creamy. 

roasted pumpkin blended in a transparent bowl

Add drained chickpeas, curry paste, more salt, and pepper to taste if needed. Pulse again until chickpeas are creamy and desired texture is achieved.

chickpea and roasted pumpkin blended into a puree in a transparent large bowl

Served chilled with your favorite garnishes.

Consume pumpkin hummus within a week but for best flavor consume within 2-3 days.

pumpkin and chickpea hummus in a white bowl on a marble table with white linen

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.
pumpkin hummus pita bread dip shot

Easy Pumpkin Recipes

Check out ALL PUMPKIN recipes.

  • pumpkin curry.
    Under 30 Minute Pumpkin Curry (Vegan)
  • vegan pumpkin soup with cilantro and sour cream in a bowl
    Vegan Pumpkin Soup Recipe (Without Cream)
  • Bacon Pumpkin Bake with olives, feta and thyme in coconut sauce
    Bacon Pumpkin Casserole
  • Vegan Pumpkin Chili with sour cream cheese jalapeno toppings
    Pumpkin Chili (30-Minutes!)

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

pumpkin and chickpea hummus in a white bowl on a marble table with white linen

Roasted Pumpkin Hummus

Julia
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.
5 from 1 vote
Print SaveSaved! Pin
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish
Cuisine Middle Eastern
Servings 6 portions
Calories 239 kcal

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.
Loading

By submitting this form, you consent to receive emails from The Yummy Bowl.

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.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 239kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Easy Appetizer Recipes

  • Sauteed Eggplant Salad With Chickpea
  • Eggplant Caviar Recipe
  • Roasted Summer Squash Spread
  • Easy Spinach Artichoke Dip
« Roasted Summer Squash Spread (Kabachkovaya Ikra)
Pumpkin Caramel Sauce »

Reader Interactions

Comments

  1. Julia

    September 20, 2021 at 7:18 pm

    5 stars
    Incredibly creamy and flavorful hummus made with pumpkin puree

    Reply
5 from 1 vote

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

Readers Favorites

  • oatmeal cookies.
    No Sugar Added Healthy Breakfast Cookies (With Dried Fruit and Nuts)
  • a stack of banana oatmeal cookies with chocolate chips
    Banana Oatmeal Cookies with Chocolate Chips
  • slow cooker honey garlic chicken thighs
    Honey Garlic Chicken Thighs (Slow Cooker)
  • cabbage roll casserole with cheese.
    Lazy Cabbage Roll Casserole (with Ground Beef)
  • marinated cucumber tomato onion salad.
    Cucumber, Tomato and Onion Salad (5 Minutes To Assemble)
  • roasted asparagus with cheese and tomatoes.
    Roasted Asparagus With Parmesan (And Tomatoes)

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Footer

↑ back to top

About

Contact

Services

Privacy Policy

Disclaimer

Terms & Conditions

Facebook

Pinterest

Instagram

Youtube

Copyright © 2021 The Yummy Bowl

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.