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Home » Recipes » Lunch & Dinner

Pumpkin Hummus (Vegan + GF)

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

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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! 
3.77 from 13 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean
Keyword: pumpkin dip, pumpkin hummus, thanksgiving appetizer
Prep Time: 10 minutes minutes
Total Time: 10 minutes 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 a grey bowl of orange pumpkin hummus topped with green pumpkin seeds and a blue bowl of chopped vegetables on a marble surface
Photo of Rhian Williams

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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