Creamy Roasted Pumpkin Hummus

Creamy Roasted Pumpkin Hummus

Hummus is always a winner at dinner parties in our book! Perfect to serve with some veggies, crackers and toast.



1/2 medium pumpkin

1 can chickpeas (do not drain)

1/4 cup tahini

Juice of 1/2 lemon

3 garlic cloves

Salt and pepper to taste

Optional: Turmeric for colour

Optional but recommended: 1-2 icecubes, this makes the hummus extra fluffy



Olive oil

Roasted paprika powder

Hemp seeds



  • - Preheat your oven to 200 degrees Celsius.
  • - Cut the pumpkin into small chunks and place them on a baking sheet.
  • - Add the unpeeled garlic cloves to the baking sheet with the pumpkin.
  • - Drizzle olive oil over the pumpkin and garlic, ensuring they are well-coated.
  • - Roast the pumpkin and garlic in the preheated oven for about 25-30 minutes or until the pumpkin is tender and slightly caramelized.
  • - In a blender or food processor, combine the roasted pumpkin, unpeeled roasted garlic cloves, chickpeas (including the liquid from the can), tahini, lemon juice, salt, pepper, and optional turmeric.
  • - Blend the ingredients until smooth and creamy. If the hummus is too thick, you can add a bit more olive oil or water to reach your desired consistency.
  • - Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
  • - Once the hummus is well blended and seasoned, transfer it to a serving dish.
  • - For the topping, drizzle olive oil over the hummus and sprinkle with roasted paprika powder and hemp seeds.
  • - Serve the roasted pumpkin hummus with pita bread, vegetable sticks, or your favorite dipping items.


Enjoy your delicious roasted pumpkin hummus!

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