Pumpkin hummus. This gorgeous dip couldn’t be easier and healthier, thanks to canned chickpeas. Roasted pumpkins are paired with delicious chickpeas with beautiful notes of autumn spices making this the most unique hummus recipe. The level of deliciousness is mind blowing!
Hummus, the iconic chickpea dip, comes in all colors and textures. And it’s super popular for a reason. The healthy ingredients, creamy texture and versatility- all play a huge role in making the best version of this dip.
In this pumpkin hummus recipe, sweet roasted pumpkins are combined with healthy chickpeas to create this beautiful autumn/ fall dip. It’s so perfect for the season, every mouthful is bursting with flavors. Is there a better way to celebrate October?
Pumpkin Hummus Recipe
The two key elements in this recipe are, of course, pumpkins and chickpeas. And the quintessential fall / autumn spices that make the holiday dishes so special and deliciously unique.
The pumpkins are roasted to bring in more depth of flavor. I highly recommend roasting the pumpkins with a little oil and salt. Roast until they are soft and tender. Canned pumpkins are also perfect in this recipe. However, you can’t beat the flavors of freshly roasted pumpkins.
The base of this recipe is actually the classic hummus. So, while the pumpkins are roasting in the oven you can start with grinding the chickpeas. To make this process easier, you can add some aquafaba or the liquid from the chickpea can. The creaminess it adds to this pumpkin hummus recipe is pure magic.
The creamy texture of the chickpeas is imperative in this dish. To the creamy chickpeas, you can add all the other ingredients of basic hummus like tahini or sesame seed paste, garlic and olive oil.
Now, the spices. As you know, ground cumin is the ‘must’ spice in hummus. But, I also like to add a little ground cinnamon. If you love a nice spice kick, cayenne pepper is certainly a beautiful addition.
Grind all the ingredients along with cooked roast pumpkin to create that gorgeous dip. Definitely a beautiful addition to your holiday table!
More Pumpkin Recipes:
- Indian Spiced Roasted Pumpkin Soup
- Pumpkin Erissery| Mathanga Erissery | Pumpkin in Spiced Coconut Sauce
- Indian Pumpkin Curry
- Easy Pumpkin Bread
Pumpkin Hummus | Video
Ingredients
Roast pumpkin:
- ½ of 1 large butternut pumpkin peeled and chopped into large chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
Pumpkin hummus:
- 1 can 400 g chickpeas, drained (reserve the liquid)
- ½ cup tahini
- 3 tablespoons olive oil
- 2 garlic cloves peeled and finely chopped
- 1 teaspoon ground cumin cumin powder
- ½ teaspoon ground cinnamon cinnamon powder
- ½ teaspoon cayenne pepper optional
- Salt and pepper to taste
Garnish (optional):
- Pepitas roasted
- ¼ teaspoon paprika
- Olive oil
To serve:
- Pita chips tortilla chips, crackers
- Sliced apples
- Vegetables - sliced carrots cucumbers, bell peppers (capsicum)
Instructions
Roast pumpkin:
- Preheat oven to 200 C / 400 F. Line a baking tray with baking paper.
- Arrange the pumpkin slices in a single layer. Drizzle with olive oil. Season with salt and pepper.
- Roast for about 40 minutes or until soft. Remove from oven. Cool completely.
Make hummus:
- Drain canned chickpeas and reserve the liquid (also called aquafaba).
- Place chickpeas in a grinder with a little aquafaba. Grind to a very smooth paste.
- Add cooled pumpkins, and grind to a smooth paste. Add tahini, oil, garlic, ground cumin, ground cinnamon and cayenne pepper (if using).
- Grind to a smooth paste. Season with salt and pepper.
- Transfer to a serving bowl. Make a dip in the hummus. Drizzle with olive oil.
- Garnish with pepitas and paprika.
- Serve with pita chips, tortilla chips, crackers, apples, or your favorite sliced veggies.
Video
Notes
- You can cook pumpkin in a steamer or microwave if you like
- To make pita or tortilla chips, simply brush the pitas or tortillas with a little oil and bake in the oven until crispy
Nutrition
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