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Roasted Pumpkin Hummus Recipe

ByLucy
Jump to Recipe· 4.9 from 11 reviews

Hey, have you ever tried a Roasted Pumpkin Hummus Recipe that feels both comforting and just a little bit special? This hummus blends the earthy sweetness of roasted pumpkin with the classic creamy texture of chickpeas, making it such a delicious twist on the usual. It’s perfect for fall get-togethers or any time you want a hummus with a little seasonal flair—and trust me, once you try it, it’ll quickly become a go-to snack in your kitchen.

I love how versatile this Roasted Pumpkin Hummus Recipe is. You can whip it up quickly for a party, or just enjoy it as a healthy snack with fresh veggies any day. Plus, the combination of warming spices like cumin and a bit of cayenne gives it that subtle kick that keeps everyone coming back for more. Honestly, it’s one of those recipes that’s easy to make and even easier to love.

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Why This Recipe Works

  • Rich Roasted Flavor: Roasting the pumpkin brings out a natural sweetness and depth that brightens the hummus.
  • Balanced Spices: Cumin and cayenne add just the right amount of warmth without overpowering the gentle pumpkin taste.
  • Creamy Texture: Using pureed pumpkin and well-processed chickpeas creates that smooth, luscious hummus consistency.
  • Simple Ingredients: It relies on pantry staples, which means you can make it any time without hunting for anything special.
A white bowl filled with a smooth, bright yellow hummus is shown, swirled in a circular motion creating a textured top layer. The hummus is topped with scattered white sesame seeds, chopped green herbs, small dark green pumpkin seeds, and a drizzle of red chili oil that collects in the center indentation. Several pieces of grilled pita bread, featuring brown grill marks and a light beige color, are placed inside and around the bowl, resting on a white marbled surface. To the top left, there is a white plate with a roasted orange pumpkin slice. Garlic cloves scattered on the surface and a small glass bowl with a halved lemon add extra context. The photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in the Roasted Pumpkin Hummus Recipe plays a special role in creating a balanced dip that’s full of flavor and texture. I always find that having good quality olive oil and fresh lemon juice really lifts the whole dish.

  • Chickpeas: The base of any hummus, providing creaminess and protein; canned chickpeas make prep super quick.
  • Roasted pumpkin squash: Adds natural sweetness and pumpkin flavor without being too watery.
  • Garlic: Brings a sharp, pungent note that balances the sweetness of pumpkin.
  • Kosher salt: Essential for seasoning and bringing out all flavors.
  • Black pepper: Adds mild heat and earthiness.
  • Cumin: A warm, earthy spice that pairs beautifully with pumpkin.
  • Cayenne (optional): Just a touch for those who like a spicy kick.
  • Extra-virgin olive oil: Smooths out the texture and adds richness; divide it between blending and garnishing.
  • Fresh lemon juice: Injects brightness and a bit of acidity to cut through the richness.
  • Parsley: Freshness and color in the garnish, making it inviting.
  • Paprika: Adds vibrant color and a subtle smoky flavor on top.
  • Sesame seeds: For a delightful nutty crunch that contrasts the smooth hummus.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Roasted Pumpkin Hummus Recipe is how easy it is to customize. I love to switch things up depending on the season or my mood—sometimes more garlic, sometimes less spice. I encourage you to play around and find the balance that you love.

  • Variation: I’ve made this hummus with a pinch of smoked paprika instead of regular for a cozy smoky touch that’s perfect in autumn evenings.
  • Dietary Modification: It’s naturally vegan and gluten-free, making it a great option for guests with dietary restrictions.
  • Seasonal Swap: If pumpkin isn’t in season, butternut squash or sweet potato work beautifully as a substitute.

Step-by-Step: How I Make Roasted Pumpkin Hummus Recipe

Step 1: Prepare Your Roasted Pumpkin

Start by roasting your pumpkin until it’s tender and caramelized—this brings out its natural sweetness. I usually roast at 400°F (205°C) for about 25-30 minutes, turning once halfway through. Let it cool before pureeing so it blends smoothly with the chickpeas.

Step 2: Combine Ingredients in Food Processor

Pop the pureed pumpkin, chickpeas, garlic, lemon juice, salt, pepper, cumin, and cayenne (if using) into your food processor. Pulse a few times to begin mixing. This is the foundation where all your flavors start coming together.

Step 3: Drizzle in Olive Oil While Blending

While the processor runs, slowly drizzle in 2 tablespoons of olive oil. This slow addition helps emulsify the hummus, giving it that silky, creamy texture I love. Scrape down the sides if needed to ensure everything is well combined.

Step 4: Finish and Garnish

Transfer your Roasted Pumpkin Hummus to a pretty serving dish. Drizzle the remaining olive oil over the top, then sprinkle with paprika, sesame seeds, and fresh parsley. These garnishes not only add flavor but also make it look irresistible.

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Tips from My Kitchen

  • Use Fresh Lemon Juice: Fresh squeezed lemon juice brightens up the hummus far better than bottled – it’s a small step that makes a big difference.
  • Roast Pumpkin, Don’t Boil: Roasting your pumpkin in the oven concentrates flavor much more than steaming or boiling.
  • Adjust Consistency with Olive Oil: If your hummus feels too thick, add olive oil a little at a time until it’s just right.
  • Don’t Skip Garnishes: The paprika and sesame seeds give both visual appeal and a hit of flavor that turns simple hummus into something special.

How to Serve Roasted Pumpkin Hummus Recipe

A close-up of a white plate filled with a thick layer of bright yellow hummus spread evenly with soft peaks and swirls. The hummus is topped with a drizzle of red-orange oil or sauce creating a glossy texture in the center. Scattered over the top are white sesame seeds, green chopped herbs like parsley, and a few pumpkin seeds, adding contrast and texture. The plate sits on a white marbled surface with a piece of light brown flatbread partially visible on the edge. The whole scene is well-lit and sharp. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite garnishes for serving Roasted Pumpkin Hummus are a generous sprinkle of toasted sesame seeds, chopped fresh parsley, and a dusting of smoky paprika. A final drizzle of olive oil not only makes it luscious but adds that glossy, inviting finish. These simple touches always impress guests without extra effort.

Side Dishes

Serve this hummus alongside crunchy fresh veggies like carrot sticks and cucumber slices, or load up a platter with warm toasted pita bread. I also enjoy pairing it with roasted root vegetables or grain bowls for a hearty, wholesome meal. It’s great as a snack or part of a larger spread.

Creative Ways to Present

For special occasions, I like to serve the Roasted Pumpkin Hummus in a hollowed-out small pumpkin or bright orange serving bowl for that seasonal vibe. Adding roasted pepitas or pomegranate seeds on top gives an unexpected pop of texture and color that really wows. It turns an everyday dip into a centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover Roasted Pumpkin Hummus in an airtight container in the fridge for up to 4 days. I find the flavors even meld and improve after a day, so it’s perfect for meal prep or having snacks ready. Just make sure to give it a good stir before serving to refresh the texture.

Freezing

Freezing this hummus works fine, though the texture may be a bit different after thawing. I like to freeze it in small portions, then thaw overnight in the fridge. Give it a quick stir and maybe a splash of olive oil to bring it back to that creamy consistency before serving.

Reheating

Roasted Pumpkin Hummus is best served cold or at room temperature, but if you prefer it slightly warmed, I gently warm it in the microwave for 10-15 seconds. Be careful not to overheat or it may separate. Stir well and serve immediately for that perfect creamy dip.

FAQs

  1. Can I use fresh pumpkin instead of canned for the Roasted Pumpkin Hummus Recipe?

    Absolutely! Using fresh pumpkin is excellent, just roast it first until tender, then puree before mixing. This actually enhances the flavor and texture compared to canned pumpkin, which can sometimes be too wet.

  2. Is it necessary to add cayenne pepper in the Roasted Pumpkin Hummus Recipe?

    Nope, cayenne is optional and adds a mild spicy kick. If you prefer a milder dip or are serving kids, you can leave it out completely without losing any of the essential flavors.

  3. How do I keep my Roasted Pumpkin Hummus creamy?

    Adding olive oil gradually while processing and using fully cooked, pureed pumpkin helps achieve a creamy texture. Also, scraping the sides of the food processor ensures everything blends evenly.

  4. Can I prepare Roasted Pumpkin Hummus Recipe ahead of time?

    Yes! In fact, making it a day ahead lets the flavors develop beautifully. Just store it in an airtight container in the fridge and bring to room temperature before serving.

Final Thoughts

This Roasted Pumpkin Hummus Recipe holds a special place in my kitchen because it combines familiar flavors with a seasonal twist that always feels fresh and exciting. I encourage you to give it a try—you’ll find it’s super simple to make, wonderfully flavorful, and incredibly versatile. Whether you serve it at a party or enjoy it quietly on your own with some crunchy veggies, it’s sure to become one of your favorite hummus recipes. Happy roasting!

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Roasted Pumpkin Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Middle Eastern
  • Diet: Vegetarian
Print Recipe

Description

A creamy and flavorful roasted pumpkin hummus made with pureed pumpkin, chickpeas, and a blend of spices, perfect as a healthy snack or appetizer served with fresh veggies or toasted pita bread.

Ingredients

Main Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup roasted pumpkin squash, pureed
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon cayenne (optional)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice

Garnish

  • 2 tablespoons parsley, chopped for garnish
  • 1 teaspoon paprika
  • 3 teaspoons sesame seeds, for garnish

Optional

  • Toasted pita slices to serve

Instructions

  1. Prepare Ingredients: Drain and rinse the canned chickpeas. Roast and puree the pumpkin squash if not done already.
  2. Blend the Hummus: In a food processor, combine the pureed pumpkin, chickpeas, minced garlic, fresh lemon juice, kosher salt, black pepper, cumin, and cayenne pepper (if using). Pulse a few times to begin combining the ingredients.
  3. Add Olive Oil: Slowly drizzle in 2 tablespoons of extra-virgin olive oil while the food processor runs to help achieve a creamy consistency. Continue blending until the mixture is smooth and well combined.
  4. Transfer and Garnish: Spoon the pumpkin hummus into a serving dish. Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle evenly with paprika, sesame seeds, and chopped fresh parsley for a colorful garnish.
  5. Serve: Serve the roasted pumpkin hummus with fresh cut vegetables or warm toasted pita slices as a healthy appetizer or snack.

Notes

  • You can substitute roasted butternut squash if pumpkin is not available.
  • Adjust cayenne pepper amount or omit to control spiciness.
  • For a smoother hummus, peel the chickpeas before blending.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Adding a tablespoon of tahini can enrich the hummus flavor if desired.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 80 kcal
  • Sugar: 1 g
  • Sodium: 220 mg
  • Fat: 5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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