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Roasted Pumpkin Hummus topped with Roasted Pumpkin Seeds

Roasted Pumpkin Hummus

Farmersgirl Kitchen
Roast Pumpkin Hummus combines sweet roasted pumpkin with chickpeas and tahini to make a delicious dip or spread, ideal for parties or family snacks served with pitta bread and carrot sticks
5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snack
Cuisine Middle Eastern
Servings 6


  • 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. 


The roasted pumpkin puree, adds quite a lot of moisture to the hummus so you  need less chickpea water than in a chickpea only hummus.  Add more chickpea water and blend longer for a smooth dip, add less water and blend for a shorter time to make a thick, textured spread.  We like to spread our hummus so go for the thicker blend. 
The quantities of olive oil, lemon juice and tahini can be varied.  I make hummus most weeks so don't usually measure accurately.  Taste the Pumpkin Hummus and adjust the salt, oil, lemon juice and tahini to your own taste.  You can always add a bit more and give it another whizz! 
With thanks to Christina's Cucina for permission to use her Roast Pumpkin recipe. 
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