This Pumpkin Hummus was inspired by my love of unusual hummus recipes, pumpkin, and autumnal produce in general. It’s full of flavour, sweet and fragrant, and an easy make-ahead appetiser for gatherings!
Why you’ll love this Pumpkin Hummus:
- it’s smooth and creamy
- it’s bright and colourful
- it’s rich and nutty
- it’s a good source of protein and fibre
- it’s nutritious and healthy
- it makes a great lunch, appetiser or snack
- it’s easy to make
- it can be made in advance
- it’s vegan and gluten-free!
How to cook the pumpkin
You can either boil or roast the pumpkin.
To boil: Place chopped pumpkin pieces in a pan and cover with water. Bring to the boil and simmer on a low heat for 15 minutes, or until soft enough to pierce with a fork. Drain and remove the skins from the pieces of pumpkin before using to make the hummus.
To roast: Place chopped pumpkin pieces on a baking tray and drizzle with 1 tablespoon oil. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, or until golden brown and soft enough to pierce with a fork. Remove the skins from the pieces of pumpkin before using to make the hummus.
How to make this Pumpkin Hummus
Scroll to the bottom of the post for the full recipe.
Place all ingredients in a
food processor or blender.
Whizz until smooth – add more water if necessary.
Taste and adjust seasonings as desired.
Sprinkle over pumpkin seeds and drizzle with chilli oil, if desired.
- Serve with vegetable crudités, pitta bread or tortilla chips.
How long does this Pumpkin Hummus keep for?
This Pumpkin Hummus keeps well covered in the fridge for a few days.
Substitutions you can make to this Pumpkin Hummus recipe:
- you can substitute the tahini with peanut butter or almond butter
- you can substitute the pumpkin with shop-bought pumpkin purée
- you can substitute the pumpkin with butternut squash or sweet potato
- you can substitute the chickpeas with white beans
- you can omit the sage or substitute it with rosemary.
More great dips:
- Domino’s Pizza Garlic Herb Dip
- Italian Hummus
- Sweet Potato Hummus (Without A Blender!)
- Miso Aubergine Dip
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Pumpkin Hummus (Vegan + GF)
Ingredients
For the hummus:
- 1 tablespoon olive oil
- 2 garlic cloves , peeled and sliced
- 400 g (14 oz) tin of chickpeas , drained and rinsed
- 200 g (7 oz) cooked pumpkin * (or sub shop-bought pumpkin purée)
- 1 heaped tablespoon tahini (or sub peanut butter)
- 1/4 teaspoon dried sage to taste
- 2 tablespoons lemon juice
- 3 tablespoons water
- Salt + pepper to taste
To serve (optional):
- Pumpkin seeds
- Chilli oil
Instructions
For the hummus:
- Heat up the oil in a frying pan and add the garlic once hot
- Fry for a few minutes until fragrant - make sure to watch it carefully as garlic burns easily!
- Add the garlic (and the oil you used to fry it) to a food processor or blender along with all the other ingredients
- Whizz until smooth - add more water if necessary
- Taste and adjust seasonings as desired
To serve:
- Sprinkle over pumpkin seeds and drizzle with chilli oil
- Serve with vegetable crudités, pitta bread or tortilla chips
- Keeps covered in the fridge for up to a few days
Notes
How to cook the pumpkin
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Gary
Made this for my kids and they loved it! The sage adds so much flavour
Rhian Williams
Thank you!
Margit
Made it yesterday and my family approved of it. It is a really good combination. Many thanks for the idea.
Rhian Williams
Aw great, thank you so much! So glad you and your family liked it!