Roast Pumpkin Hummus is a great way to use the abundance of pumpkins and squashes that come into the shops in October. In the UK we don’t really have much of a tradition of cooking or baking with pumpkin it is, after all, native to the Americas and while pumpkins have become the favoured Halloween lantern, it’s popularity as a foodstuff doesn’t really seem to have taken off to the same extent.
Pumpkins are incredibly inexpensive, this one cost me only £1.00 and I have made Roast Pumpkin Seeds, Roast Pumpkin Hummus and a Spicy Roast Pumpkin and Coconut Soup which will be my next post after this one. The only thing I didn’t use was the skin and that went onto my compost heap.
Here is a step by step guide for How to make Roasted Pumpkin Hummus
First, you need to roast your pumpkin. I used a very simple method of roasting or ‘baking’ the pumpkin which come from the website of my friend Christina at Christina’s Cucina. The link to the recipe is at the bottom of this page.
Before roasting your pumpkin, you need to split it in half with a sharp knife and remove the seeds and all the fibrous strings. You’ll need a strong spoon or scoop to do this as they are well attached.
Then you pop the pumpkin halves face down on a baking tray lined with aluminium foil. Bake in the oven at 190C for 15 – 20 minutes, depending on the size of your pumpkin. When the pumpkin is ready turn the halves over and leave to cool.
Garlic is pretty essential in any hummus recipe and this one is no exception. I like to crush the garlic with the salt before adding to the food processor as I think it blends better.
A bit of a messy photograph, I used the same spoon to scoop out the roasted pumpkin and add to the chickpeas in the food processor ss I did to measure the oil, rather than a measuring spoon. This recipe is very forgiving and as I make hummus all the time I’m quite relaxed about the measurements, you can always taste and add more once blended.
Squeeze in the juice of half a lemon, best to drain it through your other hand to catch the pips, or you can use a lemon squeezer that catches them for you.
Tahini is a sesame seed paste which is just gorgeous and gives the hummus an authentic taste. I have made hummus with smooth peanut butter before, so if you don’t have any tahini you could try that.
Blend or process the ingredients, adding a little of the chickpea water until you get the Roast Pumpkin Hummus to the smoothness you want. The roast pumpkin adds moisture to the hummus so you need less water than if you were making ordinary hummus. We like our hummus quite thick with a bit of texture, for spreading rather than dipping, but you make it the way you like it.
Roasted Pumpkin Hummus
- 400 grams canned chickpeas 1 x 400 g can
- 200 grams roasted pumpkin
- 1 tbsp olive oil
- 1 clove garlic
- 1 tsp salt
- 1 tbsp tahini
- 1/2 lemon (juice only)
Roast the pumpkin
- Heat the oven to 190 C
- Cut the pumpkin in half and scoop out the seeds and the fibres.
- Place face down on a baking sheet lined with aluminium foil
- Bake for 15 - 20 minutes until the flesh is soft
Make the Roast Pumpkin Hummus
- Drain the can of chickpeas, retaining the liquid. Place the chickpeas and the roasted pumpkin in your food processor or blender.
- Crush a clove of garlic with salt in a mortar & pestle or on a chopping board, add to the food processor
- Add 1 tbsp olive oil, 1 tablespoon of tahini and the juice of 1/2 a lemon,
- Blend the ingredients together with a little of the chickpea water until it reaches the texture and consistency that you want.
- Serve topped with Roast Pumpkin Seeds.
More Pumpkin Recipes
How to prepare Pumpkin in 3 Easy Steps – Christina’s Cucina
How to make Roast Pumpkin Seeds – Farmersgirl Kitchen
Baked Pumpkin Doughnuts with Chocolate Glaze – Veggie Desserts
Pumpkin Fruit Cake – Fab Food 4 All
Pumpkin Gnocchi with Sage Butter Sauce – Christina’s Cucina
Pumpkin Chili – Hungry, Healthy, Happy
Pumpkin Cheesecake with Chocolate Mousse topped with Dark Chocolate Ganache – Christina’s Cucina