Easy Roasted Pumpkin Hummus

This roasted pumpkin hummus is the cozy, slightly sweet twist your snack game didn’t know it needed. Smooth, a little smoky from roasting, and bright with lemon and a hit of cumin, it’s a mash-up of fall vibes and pantry-friendly hummus that spreads like a dream on toast, steals the spotlight at parties, and doubles as a sneaky veggie dip for picky kids.

My little family eats this like it’s dessert. My husband literally dips his spoon in the bowl while making a sandwich and refuses to stop until I hide the rest in the fridge. I made it last week when we had friends over and someone asked for “that hummus” three times in a row; it’s become the thing I bring when I don’t know what else to bring. Once I forgot to salt it, learned the hard way, and now I always taste and then taste again.

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Okay, small confession: the first time I tried this I overcooked the pumpkin and ended up with paste almost like baby food. It still tasted good — just not photogenic. Roasting the pumpkin caramelizes it and brings out more flavor, but don’t ignore texture. I like tossing cubes in olive oil and a pinch of smoked paprika before they hit the oven; that little char works wonders. And yes, sometimes I use canned pumpkin if I’m short on time — it’s fine, just drain and add less liquid when blending.

Shopping Tips

– Produce/Fruit: Pick a sugar pie pumpkin (or small baking pumpkin) if you can; it’s sweeter and less watery than big carving pumpkins.
– Canned Goods: Use low-sodium canned chickpeas if possible so you can control the salt; rinse them well to remove the can taste.
– Nuts & Seeds: Tahini quality matters — a smooth, runny tahini blends beautifully; bitter or overly thick jars need extra lemon or water to balance.
– Spices: Fresh ground cumin and smoked paprika lift this hummus; keep them in a cool, dark spot and replace old jars that have lost aroma.
– Citrus: Use fresh lemon juice, not bottled — it brightens the pumpkin and makes the hummus taste alive.

Prep Ahead Ideas

– Roast the pumpkin a day or two ahead and store it in an airtight container in the fridge — it keeps well and saves oven time.
– Rinse and drain the chickpeas and store them in a bowl covered with plastic wrap so they’re ready to blitz.
– Mix tahini, lemon, and garlic ahead (it keeps) so you just toss everything in the food processor when dinner time rolls around.

✔Time-Saving Tricks

– Use canned pumpkin plus a can of chickpeas if you’re short on time — but reduce any extra liquid during blending.
– Roast pumpkin on a sheet pan while you prep other ingredients; it’s hands-off and frees up brainspace.
– Skip peeling the pumpkin by roasting halved pumpkins and scooping the flesh out — less fiddly than peeling raw.

✔Common Mistakes

– Overdoing the water or oil so the hummus gets too runny — add liquids gradually and stop when you reach your desired texture.
– Forgetting to taste for salt — pumpkin sweetens things, so it often needs a little more salt than plain hummus. I learned this the salty way.
– Burning the garlic — raw garlic can be sharp but roasted garlic is mellow; if your garlic scorches, throw it out and start that part over.

What to Serve It With

– Toasty pita chips or a warm sliced baguette.
– Raw veggie sticks — carrots, cucumbers, and radish for crunch.
– A grain bowl: spoon it over warm quinoa or farro with roasted veggies.
– Dollop on a simple salad for extra creaminess.

✔Tips & Mistakes

– Use cold water or a few ice cubes while blending for extra fluffy hummus.
– If it’s too thick, add olive oil or water a tablespoon at a time — patience here wins.
– If it tastes flat, a splash more lemon or a pinch of salt wakes it up.
– For ultra-smooth hummus, peel chickpeas if you want to be fancy; I do this maybe once a year.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 4–5 days. The surface might darken slightly — stir and a little olive oil on top brings it back. Cold hummus is perfectly fine for breakfast on toast if you’re the weirdo who dips bagels in things before noon (no judgment).

✔Variations and Substitutions

– Swap roasted sweet potato or butternut squash for pumpkin if you don’t have one; texture and sweetness are similar.
– No tahini? Use almond butter or a neutral nut butter in a pinch, but expect a nutty twist.
– Want it spicy? Add harissa, cayenne, or a pinch of smoked chipotle.
– Vegan drizzle: use olive oil or make a lemony herb oil topping instead of yogurt.

Frequently Asked Questions

Easy Roasted Pumpkin Hummus

Creamy hummus meets sweet roasted pumpkin for a fall-ready dip that’s silky, bright, and lightly spiced. Perfect with warm pita or crisp veggies.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2 cup peeled pumpkin, cut into 1/2-inch cubes or butternut squash
• ▢ 3 tbsp extra-virgin olive oil divided
• ▢ 15 oz canned chickpeas, drained and rinsed
• ▢ 0.33 cup tahini, well stirred
• ▢ 3 tbsp fresh lemon juice
• ▢ 2 tsp minced garlic
• ▢ 1 tsp ground cumin
• ▢ 0.75 tsp fine sea salt
• ▢ 0.25 tsp black pepper
• ▢ 3 tbsp cold water plus more as needed
• ▢ 0.25 tsp smoked paprika for garnish
• ▢ 2 tbsp roasted pumpkin seeds (pepitas) for topping
• ▢ 1 tsp maple syrup optional, balances acidity
• ▢ 0.5 tsp lemon zest optional

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a rimmed sheet pan with parchment.
• Toss pumpkin with 1 tbsp oil, a pinch of salt, and pepper. Spread on the pan.
• Roast 20–25 minutes, stirring once, until tender and caramelized. Cool briefly.
• Blend tahini and lemon juice in a food processor until light and creamy.
• Add garlic, cumin, maple syrup, and remaining 2 tbsp oil. Process to combine.
• Add chickpeas and roasted pumpkin. Blend until mostly smooth, scraping the bowl.
• With motor running, stream in cold water until fluffy and silky.
• Taste and adjust salt, lemon, or cumin as needed. Pulse to mix.
• Swirl into a bowl. Sprinkle smoked paprika and pepitas. Drizzle a little oil.

Notes

For heat, blend in a little chipotle or harissa. Swap pumpkin with roasted butternut squash. For extra-smooth hummus, peel the chickpeas or use 1–2 tbsp more cold water. Store up to 5 days chilled; freeze up to 2 months. Refresh with lemon and a splash of water after thawing.

This recipe is an original creation inspired by classic Easy Roasted Pumpkin Hummus flavors. All ingredient ratios and instructions are independently developed.