Name: Roasted Pumpkin Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups canned or homemade cooked chickpeas, drained and rinsed; 1 cup roasted pumpkin (from fresh pumpkin or canned purée); 3 tablespoons tahini; 2 tablespoons freshly squeezed lemon juice; 2 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika (plus more for garnish); Salt to taste; 2-4 tablespoons water, as needed for consistency; Extra virgin olive oil, for drizzling; Chopped fresh parsley (optional, for garnish)

Why You’ll Love Roasted Pumpkin Hummus Recipe

The roasting of the pumpkin and garlic deepens their flavor, adding a caramelized sweetness and smoky edge that elevates the dip.
It uses wholesome ingredients—pumpkin provides extra nutrition while chickpeas and tahini keep the hummus creamy and protein‑rich.
It’s versatile: serve it as a snack with veggies or pita, spread it on a sandwich, or use it as part of a mezze platter.
Seasonal twist: perfect for autumn or whenever you have pumpkin around, adding both color and festive vibe to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh pumpkin, peeled and diced
extra virgin olive oil
ground cumin
a head of garlic, exposed cloves by trimming the pointy end
canned garbanzo beans (chickpeas), drained (reserve some liquid)
tahini paste
pure maple syrup
juice of one lemon
salt
toasted pumpkin seeds, olive oil and a light sprinkle of cinnamon for serving

Directions

Preheat your oven to 450 °F (≈ 230 °C).
In a bowl, toss the diced pumpkin with olive oil and cumin. Place on a lined baking sheet and add the head of garlic beside it. Roast for 25–30 minutes or until the edges are lightly browned and the pumpkin is tender.
Once cooled slightly, scoop the pumpkin off the peel and squeeze the garlic cloves out of their skins.
In a food processor, combine the roasted pumpkin, roasted garlic, drained chickpeas, tahini, olive oil, maple syrup, lemon juice and salt. Blend until smooth. If you’d like a creamier texture, add some of the reserved chickpea liquid and process until incorporated.
Transfer to a serving bowl, drizzle with a little olive oil, sprinkle with toasted pumpkin seeds and a touch of cinnamon. Serve immediately with crackers, toasted pita bread, chips or vegetable sticks.

Servings and timing

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6

Variations

For a spicier kick, add a pinch of smoked paprika or a dash of chili powder when blending.
Use sweet potato or butternut squash instead of pumpkin for a slightly different flavor profile.
Garnish ideas: roasted chickpeas, fresh parsley, or a drizzle of chili oil add texture and contrast.
If you’re short on time, you can use canned pumpkin purée (though roasting fresh pumpkin will give better flavor).
Swap maple syrup for honey (if not vegan) or omit for a more savory version.
Adjust texture: for a lighter version, use less olive oil or add a tablespoon of water while blending.

Storage/Reheating

Store the hummus in an airtight container in the refrigerator for up to a week.
For best flavor and texture, consume within 3–5 days.
You can freeze it in portion-sized containers or ice cube trays for up to 3 months. Thaw in the fridge overnight.
After thawing, stir well and add a little olive oil if the texture seems thick.
Allow to come to room temperature before serving or enjoy slightly chilled.

FAQs

What kind of pumpkin should I use?

Use a firm-fleshed variety like sugar pumpkin, pie pumpkin, or butternut squash for best texture and flavor after roasting.

Can I use canned pumpkin or pumpkin purée instead of fresh?

Yes, canned pumpkin purée can be used for convenience, but fresh roasted pumpkin provides deeper, richer flavor.

Is this recipe vegan and gluten-free?

Yes, all ingredients are naturally vegan and gluten-free. Just ensure any accompaniments, like pita, are gluten-free if needed.

Can I reduce the oil or tahini to make it lighter?

Yes. Reduce olive oil or tahini for a lighter hummus, and adjust texture with chickpea liquid or water as needed.

How do I serve this hummus for best results?

Serve with fresh vegetables, crackers, pita chips, or as a sandwich spread. Garnish with olive oil, pumpkin seeds, or cinnamon.

Can I use this hummus as a sandwich spread or in wraps?

Definitely. It works wonderfully as a spread in sandwiches or wraps, adding creaminess and flavor to roasted veggies or meats.

How long can I keep leftovers?

Refrigerated in an airtight container, it stays fresh for up to 7 days. For best taste, eat within 3–5 days.

Can I freeze this hummus?

Yes. Freeze in small containers for up to 3 months. Thaw in the fridge and stir before serving.

What if I don’t have a food processor?

A high-powered blender works well. You can also mash by hand, though the texture will be chunkier.

How can I adjust the flavor to be more savory or more sweet?

Omit or reduce maple syrup for a savory version. For sweeter flavor, increase maple syrup and add a pinch of cinnamon or nutmeg.

Conclusion

Roasted pumpkin hummus is a seasonal, flavorful dip that brings warmth, creaminess, and nutrition together in one bowl. Roasting the pumpkin and garlic enhances their natural sweetness and depth, making this hummus stand out from the classic version. Whether served as a snack, party appetizer, or sandwich spread, it’s easy to prepare and endlessly customizable. Make it part of your fall menu or enjoy it year-round for a wholesome and satisfying dish.