If you’re anything like me, you love finding dips that are both comforting and a little unexpected—and that’s exactly why this Roasted Pumpkin Hummus Recipe has become one of my absolute favorites to make at home. It’s creamy, bursting with fall flavors, and perfect for entertaining or just snagging a healthy snack. Stick with me, and I’ll show you how to whip it up so it’s smooth, flavorful, and guaranteed to impress your taste buds.
Why You’ll Love This Recipe
- Creamy and Smooth: Thanks to roasting the pumpkin and blending it perfectly with chickpeas, you get a luscious texture every single time.
- Perfectly Balanced Warm Spices: The cumin and cayenne add just the right warmth without overpowering the pumpkin’s sweetness.
- Easy to Make: A few simple ingredients, a food processor, and you’re basically minutes away from dip heaven.
- Great for Any Occasion: Whether it’s a weeknight snack or a party platter centerpiece, this recipe fits right in.
Ingredients You’ll Need
Each ingredient in this Roasted Pumpkin Hummus Recipe plays a crucial role in capturing that cozy fall vibe while keeping it light and healthy. I tend to choose good-quality olive oil and always use fresh lemon juice—it really brightens everything up!
- Chickpeas: Canned chickpeas save so much time, just rinse them well for the best texture.
- Roasted pumpkin squash: Roasting deepens the pumpkin’s flavor, making the hummus irresistibly rich.
- Garlic: Freshly minced garlic is key for just the right kick—don’t skip it!
- Kosher salt: I always use kosher salt for its cleaner flavor and easier control over salting.
- Black pepper: Freshly cracked black pepper adds subtle heat and depth.
- Cumin: A pinch of ground cumin rounds out the flavor with warmth and earthiness.
- Cayenne pepper (optional): Add it if you like a little gentle heat to contrast the sweetness.
- Extra-virgin olive oil: Dividing it between blending and garnishing creates silky hummus and pretty finishing touches.
- Fresh lemon juice: This brightens the overall taste and balances the pumpkin’s sweetness beautifully.
- Parsley: Chopped fresh parsley is my go-to garnish for color and freshness.
- Paprika: Sprinkled on top for a smoky color pop and slight zing.
- Sesame seeds: Toasted for that nutty crunch and classic hummus flair.
- Optional toasted pita slices: Perfect for scooping up every bit of your homemade dip.
Variations
One of my favorite things about this Roasted Pumpkin Hummus Recipe is how easy it is to tailor to your taste buds or dietary needs. Feel free to get creative and make it truly yours!
- Make it spicy: When I’m craving a bit more heat, I double the cayenne or add a dash of smoked chipotle powder—it’s fantastic.
- Dairy-free creaminess: I sometimes blend in a spoonful of tahini for an extra nutty richness that’s still totally dairy-free.
- Herb swap: Instead of parsley, try swapping in cilantro or basil for a fresh twist.
- Add texture: Toasted pepitas or pine nuts sprinkled on top add delightful crunch and nutty flavor.
How to Make Roasted Pumpkin Hummus Recipe
Step 1: Roast and Puree Your Pumpkin
I start by roasting my pumpkin squash—it brings out a natural sweetness that blends perfectly with the chickpeas. If you’re short on time, you can grab pre-roasted pumpkin at the store, but homemade roasting will make you feel like a kitchen rockstar. Just cube it, toss with a little olive oil, roast at 400°F until tender (about 30-40 minutes), then puree until silky smooth.
Step 2: Blend the Hummus Ingredients
Next, toss the chickpeas, pureed pumpkin, garlic, lemon juice, salt, pepper, cumin, and cayenne (if you’re using it) into your food processor. Pulse a few times to get things moving. Then, with the motor running, drizzle in 2 tablespoons of olive oil slowly, letting everything combine and form a creamy hummus. If it feels too thick, you can add a teaspoon of water or more olive oil—just a little at a time.
Step 3: Final Touches and Garnish
Transfer your hummus to a serving bowl. Here’s where I get a little fancy: drizzle the remaining tablespoon of olive oil on top, sprinkle with paprika and toasted sesame seeds, then scatter fresh parsley for that bright pop of color. I also love adding some crunchy pepitas for fun texture. Serve with warm toasted pita or your favorite cut veggies—you’ll be amazed at how fast this disappears.
Pro Tips for Making Roasted Pumpkin Hummus Recipe
- Use Fresh Lemon Juice: Bottled lemon juice can taste harsh and less vibrant, so squeezing fresh lemons creates a noticeable difference.
- Drain Chickpeas Thoroughly: Excess liquid can make the hummus runny, so I always rinse and drain well before blending.
- Adjust the Texture: If your food processor struggles to blend evenly, add a splash of water or more olive oil to ease the process.
- Don’t Skip Roasting the Pumpkin: Raw pumpkin won’t give you that natural sweetness and smoothness, so roasting is key to flavor success.
How to Serve Roasted Pumpkin Hummus Recipe
Garnishes
I adore garnishing this hummus with plenty of chopped fresh parsley—it brightens the dish and adds a lovely green contrast. Toasted sesame seeds bring a subtle nutty crunch, and paprika adds that classic smoky red color on top. Sometimes I toss on toasted pumpkin seeds (pepitas) for a fun seasonal touch—everyone always asks what those little green gems are!
Side Dishes
To keep things simple, I love serving this with warm toasted pita bread, but it also goes beautifully with sliced cucumbers, carrots, or crisp radishes for a refreshing crunch. For heartier spreads, roasted vegetable platters or grain bowls pair wonderfully alongside this hummus. My family goes crazy when it’s part of an autumn mezze board!
Creative Ways to Present
For special occasions, I like to swirl the hummus in a pretty dish and create little wells where I drizzle olive oil and sprinkle garnishes. Another fun idea is layering it in a clear trifle bowl between roasted vegetables and sprinkle nuts for texture—super eye-catching and festive. If you’re hosting kids, try serving it in mini bowls with colorful veggie sticks arranged like a rainbow.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover roasted pumpkin hummus in an airtight container in the fridge for up to 4 days. Just be sure to smooth the surface and drizzle a little olive oil on top before sealing—it helps prevent drying out and keeps it tasting fresh. Before serving leftovers, give it a quick stir to reincorporate any settled oils.
Freezing
Freezing hummus can be a bit tricky because the texture might change, but I’ve had good luck freezing this in small portions. Use freezer-safe containers, leaving some room for expansion. When thawing, I let it defrost overnight in the fridge and give it a good stir—sometimes adding a splash of olive oil or water to bring back that creamy feel.
Reheating
I typically enjoy this hummus chilled, but if you want to serve it warm, I gently warm leftovers in a small saucepan over low heat or briefly microwave it. Be careful not to get it too hot as it can dry out—adding a little olive oil when reheating keeps it creamy.
FAQs
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Can I use fresh pumpkin instead of canned or roasted pumpkin for this recipe?
Absolutely! Just make sure to roast the pumpkin thoroughly until soft and then puree it well. Raw pumpkin won’t blend as smoothly or develop the rich flavor roasting provides, so this step really makes a difference in the texture and taste of your hummus.
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Is this Roasted Pumpkin Hummus Recipe suitable for freezing?
You can freeze this hummus in airtight containers, but keep in mind the texture might shift slightly after thawing. Adding a drizzle of olive oil and stirring well when defrosted helps bring back its smoothness. I find freezing small portions works best for maintaining taste and texture.
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What can I use instead of tahini in this pumpkin hummus?
This particular recipe skips tahini to highlight the pumpkin, but if you want to add richness, you can blend in a spoonful of tahini or substitute with almond or cashew butter. Just start with a small amount so it doesn’t overpower the other flavors.
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How spicy is the cayenne in the recipe?
The cayenne is optional and used sparingly to add just a gentle kick. If you prefer milder dips, feel free to leave it out entirely, or increase it for more heat if you like a spicy punch.
Final Thoughts
I absolutely love how this Roasted Pumpkin Hummus Recipe brings together the cozy warmth of fall flavors with the classic hummus goodness we all crave. It’s so versatile, easy to make, and feels a little special every time I serve it. Whether it’s a chilly afternoon snack or part of a festive spread, I genuinely think you’ll enjoy the creamy texture and subtle spice. Give it a try and watch it disappear fast—you’ll be glad you did!
Print
Roasted Pumpkin Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming roasted pumpkin is pre-prepared)
- Total Time: 10 minutes
- Yield: Serves 8
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Roasted Pumpkin Hummus is a delicious and creamy twist on traditional hummus, combining the natural sweetness of roasted pumpkin with classic Middle Eastern flavors like garlic, cumin, and lemon. Perfect as a healthy snack or appetizer, it pairs wonderfully with fresh veggies or toasted pita slices.
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 pepper (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
- Optional: toasted pita slices to serve
Instructions
- Prepare Ingredients: Drain and rinse the canned chickpeas thoroughly. Make sure your roasted pumpkin is pureed until smooth to ensure a creamy hummus texture.
- Combine Ingredients: In a food processor, add the pureed pumpkin, chickpeas, minced garlic, lemon juice, kosher salt, black pepper, cumin, and cayenne pepper if using. Pulse a few times to begin mixing the ingredients.
- Add Olive Oil: While the food processor is running, slowly drizzle in 2 tablespoons of extra-virgin olive oil and continue blending until the mixture is smooth and well combined.
- Serve and Garnish: Transfer the pumpkin hummus to a serving bowl. Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle with paprika, sesame seeds, and chopped parsley for a colorful and flavorful garnish.
- Accompany and Enjoy: Serve your roasted pumpkin hummus with fresh cut vegetables or warm, toasted pita slices as a delicious appetizer or snack.
Notes
- For a spicier hummus, increase the cayenne pepper to taste.
- Roast pumpkin by cutting into chunks and baking at 400°F (200°C) for about 25-30 minutes until tender before pureeing.
- You can substitute tahini for some of the olive oil if you prefer a traditional hummus texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you want a smoother hummus, peel the skins off the chickpeas after rinsing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1.5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
