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Easy Roasted Pumpkin Hummus

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
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

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.