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

Pumpkin Hummus (Vegan + GF)

This Pumpkin Hummus is the perfect easy make-ahead appetiser for Thanksgiving and Christmas gatherings! 
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


For the hummus:

  • 1 tablespoon olive oil
  • 2 garlic cloves , peeled and sliced
  • 400 g tin of chickpeas , drained and rinsed
  • 200 g 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):


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


*You can substitute the pumpkin with butternut squash or sweet potato. 

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.


Calories: 141kcal | Carbohydrates: 18g | Protein: 5g | Fat: 5g | Sodium: 281mg | Potassium: 247mg | Fiber: 5g | Sugar: 1g | Vitamin A: 155.9% | Vitamin C: 6.6% | Calcium: 5.1% | Iron: 10.7%