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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Servings:
Ingredients
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.