Pumpkin Hummus

Pumpkin Hummus Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Roasted Pumpkin:

2 and 1/2 cups Pumpkin (300g) Peeled and Cubed

1 Tbsp Olive Oil

1 tsp Smoked Paprika

1/2 tsp Cayenne Pepper

1/4 tsp Sea Salt

1/4 tsp Ground Black Pepper

For the Hummus:

2 Tbsp Lemon Juice Freshly Squeezed

2 Cloves Garlic Crushed

15 ounce Can Chickpeas Drained

1/3 cup Tahini (80g)

4 Tbsp Cold Water Divided

1/2 tsp Sea Salt

1/2 tsp Cumin

2 Tbsp Olive Oil

For Serving (Optional):

Olive Oil Drizzled

Fresh Parsley Chopped

Smoked Paprika

Pumpkin Seeds


1Preheat the oven to 400°F (200°C).

2Add the peeled and chopped pumpkin to a mixing bowl along with the olive oil, smoked paprika, cayenne pepper, sea salt and ground black pepper and toss everything together until the pumpkin is lightly coated in the oil and spices.

3Transfer to a parchment lined baking tray and bake for 30 minutes until it's soft and cooked.

4While the pumpkin is roasting, squeeze the fresh lemon juice and add it to a bowl along with the crushed cloves of garlic and let the fresh garlic soak in the lemon juice.*

5When the pumpkin is cooked, let it cool a little and then add it to the food processor along with the lemon juice and garlic, drained chickpeas, tahini and 2 Tbsp of the cold water. Process until chunky.

6Add the sea salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth.*

7Serve topped with a drizzle of olive oil, fresh chopped parsley and a sprinkle of pumpkin seeds.

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