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.

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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.

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.

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.

Easy Pumpkin Recipes

Check out ALL PUMPKIN recipes.

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Julia