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    Recipes » Recipes » Lunch & Dinner

    Pumpkin Hummus (Vegan + GF)

    Last updated - July 14, 2021; Published - October 11, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of a grey bowl of orange pumpkin hummus topped with green pumpkin seeds and a blue bowl of chopped vegetables on a marble surface

    This Pumpkin Hummus is smooth and creamy, full of flavour, sweet and fragrant. It's rich and nutty, bright and colourful, and makes an easy make-ahead appetizer for gatherings, but is also great for lunch or a snack! It's nutritious, a good source of protein and fibre, and is naturally vegan and gluten-free too. 

    A bowl of orange pumpkin hummus topped with pumpkin seeds and a bowl of chopped vegetables
    How do you cook pumpkin?


    You can cook pumpkin by either boiling or roasting it.

    How do you boil pumpkin?


    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.

    How do you roast pumpkin?


    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 recipe

    Scroll to the bottom of the post for the full recipe.

    • Place all ingredients in a food processor or blender.
    Chickpeas, dried sage, cooked pumpkin pieces, tahini and fried garlic in a food processor
    • Whizz until smooth - add more water if necessary.
    • Taste and adjust seasonings as desired.
    Pumpkin hummus in a food processor
    • Sprinkle over pumpkin seeds and drizzle with chilli oil, if desired.
    Pumpkin hummus in a bowl topped with pumpkin seeds

    Serving suggestions

    Serve with vegetable crudités, pitta bread or tortilla chips.

    How long does this keep for?

    It keeps well covered in the fridge for a few days.

    Substitutions you can make

    • You can replace the tahini with peanut butter or almond butter.
    • You can replace the pumpkin with shop-bought pumpkin purée.
    • You can replace the pumpkin with butternut squash or sweet potato.
    • You can replace the chickpeas with white beans.
    • You can omit the sage or replace 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.

    Watch how to make it

    A bowl of orange pumpkin hummus topped with pumpkin seeds and a bowl of chopped vegetables

    Pumpkin Hummus (Vegan + GF)

    This Pumpkin Hummus is the perfect easy make-ahead appetiser for Thanksgiving and Christmas gatherings! 
    3.86 from 7 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mediterranean
    Keyword: pumpkin dip, pumpkin hummus, thanksgiving appetizer
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 141kcal
    Author: Rhian Williams

    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)
    • ¼ 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.

    Video

    Notes

    *You can replace the pumpkin with butternut squash or sweet potato. 
    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.
    Nutrition Facts
    Pumpkin Hummus (Vegan + GF)
    Amount Per Serving
    Calories 141 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 281mg12%
    Potassium 247mg7%
    Carbohydrates 18g6%
    Fiber 5g20%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 7795IU156%
    Vitamin C 5.4mg7%
    Calcium 51mg5%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

     

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      Recipe Rating




    1. Gary

      April 30, 2018 at 3:38 pm

      5 stars
      Made this for my kids and they loved it! The sage adds so much flavour

      Reply
      • Rhian Williams

        April 30, 2018 at 3:40 pm

        Thank you!

    2. Margit

      October 13, 2018 at 4:33 am

      5 stars
      Made it yesterday and my family approved of it. It is a really good combination. Many thanks for the idea.

      Reply
      • Rhian Williams

        October 13, 2018 at 12:01 pm

        Aw great, thank you so much! So glad you and your family liked it!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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