Pumpkin Hummus

I recently claimed that pumpkin might strictly be an ‘October-thing’, but I may have been fibbing… or at least partly so. I wasn’t really planning on doing any more pumpkin recipes this year, since I had had my fill of pumpkin from testing out recipes for pumpkin soup, until my boyfriend’s colleague kindly gifted us a huge piece of pumpkin from her garden (Thank you, Mrs. Maria!). Obviously, when someone gifts you a nice piece of homegrown produce, it really doesn’t matter which month it is.


This delicious creamy pumpkin hummus is perfect for the coming Holidays and darker autumn and winter weeks – It’s a bit more vibrant, a little toastier and slightly sweeter (with a hint of ginger!) than a classic chickpea-only hummus and makes for a great snack, breakfast, or lunch. It’s amazing spread thickly on a sandwich, or served as a dip with pieces of flatbread and vegetable-sticks, or served as part of a main meal with some lamb kebabs, or falafel and tabbouleh on the side. Yum!


Pumpkin Hummus

0.0 rating
  • V
  • VG
  • GF
  • DF
Sweet and warming roasted pumpkin hummus
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:8
  • Freezable:No

Nutrition per portion

  • 150g dried chickpeas (about 300g after soaking and cooking)
  • 500g raw pumpkin, peeled and cubed (around 300g cooked)
  • 2 garlic cloves, minced
  • 15g fresh ginger root, grated
  • 60ml tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil + 2 more for roasting pumpkin
  • ½ teaspoon salt, or more to taste
Soak the dried chickpeas overnight in cold water (preparation time listed does not include soaking overnight). If you don’t have the time, use canned chickpeas and skip ‘step 2’ of this recipe.  
  1. Preheat your oven to 190°C.
  2. Cook the chickpeas: Drain the pre-soaked chickpeas and place them in a saucepan. Cover with fresh water and bring to a boil over medium heat. Cook the chickpeas until very tender (about 40 - 50 minutes). [If using canned chickpeas, skip this step].
  3. Meanwhile prepare the pumpkin: Divide pumpkin cubes over a large baking tray and drizzle on 2 tablespoons of olive oil. Roast pumpkin cubes in the preheated oven for 30 minutes, or until soft and slightly caramelized at the edges/sides.
  4. Peel the chickpeas: When the chickpeas are well-cooked and tender, rinse under cold water. For a smoother hummus, peel the skins off of the chickpeas by rubbing them between your hands, or gently squeezing them between your fingers. Discard the skins.
  5. Make hummus: Pulse cooked pumpkin, peeled and cooked chickpeas, and all other ingredients listed in a food processor until smooth. If and when necessary, add a little more liquid (either olive oil, lemon juice or just some tablespoons of cold water).

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