Roast Pumpkin Hummus combines sweet roasted pumpkin with chickpeas and tahini to make a delicious dip or spread. It is ideal for parties or family snacks served with pitta bread or carrot sticks. It is also a great way to use the abundance of pumpkins and squashes that come into the shops in October.
Pumpkin Traditions
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. Pumpkins have become the favoured Halloween lantern because they are so easy to carve, compared to the turnips (swedes) we used to use. However, the pumpkin’ has not really gained much popularity as a foodstuff.
Thrifty Pumpkin Recipes
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 (links to recipes below). The only thing I didn’t use was the skin and that went onto my compost heap.
How to make Roasted Pumpkin Hummus
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.
Split the pumpkin in half with a sharp knife. Remove the seeds and all the fibrous strings. Use a strong spoon or scoop to do this as they are well attached.
Place the pumpkin halves face down on a baking tray lined with aluminum 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.
Add the pumpkin, chickpeas, and garlic
Place the roasted pumpkin flesh and the drained and rinsed can of chickpeas to your food processor.
Garlic is pretty essential in any hummus recipe and this one is no exception. I crush the garlic with the salt in a mortar and pestle before adding to the food processor as I think it blends better. Alternatively, you can grate it or use a garlic crusher.
A tablespoon of oil
I used the same spoon to measure the oil, to scoop out the roasted pumpkin and add to the chickpeas in the food processor. You can use a measuring tablespoon but this way saves on washing up!.
This recipe is very forgiving. As I make hummus all the so I’m quite relaxed about the measurements, you can always taste the Hummus and add more once blended.
Add the lemon juice
Squeeze the juice of half a lemon into the food processor. You can use a lemon squeezer or simply squeeze it in your hand and drain it through your other hand to catch the pips.
Tahini
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 the Hummus
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.
Serve your Roast Pumpkin Hummus topped with crunchy Roast Pumpkin Seeds and a selection of dippers. PItta bread is traditional, but tortilla chips, crisps, and raw vegetables like carrots, cucumber and cauliflower are all great for dipping.
Roast Pumpkin Hummus can also be used as a spread on sandwiches as an alternative to butter.
More Pumpkin Recipes from Farmersgirl Kitchen
Save the seeds from your pumpkin and you can make your own delicious crunchy Roast Pumpkin Seeds They are ideal to sprinkle on top of the hummus or add them to salads or savoury crumble toppings/ They make good ‘croutons’ for soup too.
Nothing goes to waste as you can make this smooth creamy Roast Pumpkin & Coconut Soup with the other half of the roasted pumpkin – no waste and all the glorious autumn (fall) flavour.
More Pumpkin Recipes from Top Food Bloggers
How to prepare Pumpkin in 3 Easy Steps – Christina’s Cucina
Roast Pumpkin Seeds – Farmersgirl Kitchen
Baked Pumpkin Doughnuts with Chocolate Glaze – Veggie Desserts
Pumpkin Fruit Cake – Fab Food 4 All
PIN FOR LATER
Roasted Pumpkin Hummus
Ingredients
- 400 grams canned chickpeas 1 x 400 g can
- 200 grams roasted pumpkin
- 1 tablespoon olive oil
- 1 clove garlic
- 1 teaspoon salt
- 1 tablespoon tahini
- 1/2 lemon (juice only)
Instructions
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.
Jo Allison / Jo's Kitchen Larder says
I’m on a pumpkin craze in the kitchen at the moment but adding it to hummus, now that’s an idea! Looks delicious! 🙂
Janice Pattie says
Thanks, Jo. It’s hard to resist all the pumpkins, such a versatile fruit. I love trying different flavours in hummuspumpkin worked well.
Cat | Curly's Cooking says
What a fantastic idea of adding pumpkin to create a delicious hummus. I love seeing more and more pumpkin and squash recipes popping up in the UK.
Janice Pattie says
Thank you. I think we will see more people using pumpkin in cooking as they are so freely available.
Jacqui Bellefontaine says
what a great idea I love the sound of this hummus. Also great autumnal feel to your photograph it looks so tempting
Janice Pattie says
Thank you, Jacquie. That means a lot to me.
Jill Colonna says
First off, congratulations on the new look of your site, Janice. It’s super! Lots of work, I know, so bet you’re happy with the outcome.
We’re now getting the pumpkins coming in to the market here and it’s wonderful. Like you, I’m starting to make my favourite pumpkin recipes – and love this idea of adding pumpkin to humus as well as the toasted pumpkin seeds. So cheap too!
Janice Pattie says
Thanks, Jill. I am pleased with the results.
Corina Blum says
This sounds delicious! I often make hummus but I have never made a pumpkin one before. It’s definitely a twist I’d like to try if I can!
Janice Pattie says
Definitely worth trying 🙂
mimi rippee says
You made this just like hummus, which makes sense since that’s what you called it! I’ve used pumpkin before in white bean dips. No tahini or lemon juice. It makes such a pretty dip!
Janice Pattie says
Yes, this is simply hummus with added Roast Pumpkin, your dip sounds delicious too
Mayuri Patel says
Love your crockery,so pretty. What a great idea to make roasted pumpkin hummus. Perfect recipe for Fall and a great dip for parties.
Janice Pattie says
Thank you Mayuris. I do love fun plates and cutlery, and the hummus would be great for parties.
Chloe Edges says
Yum – I”m never actually made a flavoured hummous and I don’t know that I’ve ever actually cooked with pumpkin rather than butternut! This is def on my list of things to try this autumn!
Janice Pattie says
It would work well with roasted butternut squash too if you think a whole pumpkin would be too much for you.