Easy Pumpkin Hummus without tahini is Vegan, Gluten-free, and Dairy-free.. Made with pumpkin, chickpea, spices – this homemade hummus recipe screams fall and makes a delicious party appetizer.
How about carving a pumpkin and filling them in with this Vegan hummus this Halloween?
If you love Hummus like me, you will also love Instant pot Classic Hummus, Turmeric Hummus, Beetroot Hummus, and Avocado Hummus
About this Quick & Easy Pumpkin Hummus recipe
Let’s talk about Pumpkin Hummus today! Pumpkin is easily available all through the year in Asian stores in the UK.
Not just in Autumn, I cook with pumpkin all around the year – make a curry, make a flatbread, pumpkin pie obviously and Soup! I do make pumpkin puree in advance and freeze it for later, using my Instant Pot Pumpkin puree recipe.
This pumpkin hummus is a great alternative to classic hummus and a perfect crowd-pleaser. It can be made in just under 10 minutes with already prepared homemade pumpkin puree or canned pumpkin puree.
However, if you have got a few extra minutes at hand, roast the pumpkin with garlic in the oven until tender and follow the exact recipe. Roasting the pumpkin lends additional flavor to the classic hummus.
Ingredients
You will need a handful of ingredients for this delicious pumpkin hummus recipe
Pumpkin – Use homemade Pumpkin Puree with my easy recipe or Libby’s canned pumpkin puree. Alternatively, bake the pumpkin wedges in the oven to make pumpkin roast hummus.
Chickpeas – Use canned chickpeas in the recipe or cook dry chickpeas without soaking in the Instant pot with my How to cook Chickpeas Guide.
Tahini – This quick and easy recipe uses no tahini. However, if you would like to add some to this recipe – use about 3-4 tablespoons of homemade paste or store-bought tahini. Tahini paste is made with sesame seeds and water.
Garlic – Use raw garlic in the hummus just like how you would make the classic ones. However, Roasting or frying them in oil lends the hummus an oomph flavor. Roast the garlic in the oven if you are roasting the pumpkin and use them in the recipe. You can also fry the garlic in a tsp of oil instead!
Citrus – Lemon Juice compliments the flavors of the hummus well.
Olive Oil – Use EVOO ( Extra virgin olive oil ) in the recipe.
Spices – Ground Cumin, Chilli flakes
Salt & Pepper to taste
How to roast Pumpkin at home?
Slice the pumpkin into wedges and save the pumpkin seeds for roasting, for later. Place Pumpkin on a lined baking tray and roast at 350F / 180 C for 30 minutes. Allow the pumpkin to cool down. Scoop out the roasted pumpkin flesh and set it aside.
Use this roast pumpkin to make hummus right away in this recipe. Alternatively, place them in freezer-safe bags, labeled, and use them all around the year.
How to make a Quick & Easy Pumpkin Hummus recipe?
Use the roasted pumpkin flesh with the recipe above or use homemade pumpkin puree or canned pumpkin puree.
The next step is to dump all the ingredients in the food processor and whizz until smooth. Use ice-cold water for blending the hummus.
Taste and season to your liking. Top with extra virgin oil, red chilli flakes, and coriander leaves.
Serving Suggestions
- Serve homemade pumpkin hummus with Pita Chips, Pita bread, Naan bread, carrot sticks, or red pepper sticks.
- Use this hummus as a sandwich spread.
- Along with falafel in your mezze platter.
- In your festive spread for Diwali along with other appetizers.
- Carve a pumpkin, fill it with this savory roast pumpkin hummus dip and serve at halloween parties.
If you love this recipe, you will also love these Pumpkin recipes.
Pumpkin Phulka { Roti }
Where do I buy Pumpkin Puree in the UK?
You can buy Canned Pumpkin Puree in Sainsbury’s in the seasonal section.
HAVE YOU MADE THIS RECIPE?
Be sure to leave a comment and/or give this recipe a ★ rating!
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures!
Ingredients
Roasted Pumpkin
- 1 Small Pumpkin Deseeded, Cut into wedges
Pumpkin Hummus
- 1½ Homemade Pumpkin Puree or Roasted Pumpkin Puree
- 400 g Cooked Chickpeas Can drained and rinsed or 1 Cup Chickpeas
- 3 Cloves Garlic
- 1 Tbsp Lemon Juice
- 1 Tsp Cumin Powder
- ½ Tsp Maple Syrup / Honey Optional
- Salt & Pepper to taste
- 3 Tbsp Olive Oil
- 1/4 Cup Water Cold
Garnishing
- Olive Oil
- Coriander leaves
- Red Chilli Flakes
Instructions
How to Roasted Pumpkin for roast pumpkin hummus?
- Place Pumpkin on a lined baking tray along with (garlic covered in a foil) and roast at 350F/ 180 C for 30 minutes. Allow the pumpkin to cool down. Scoop out the flesh and keep it aside. You will yield approximately 1 ¼-1 ½ Cup Pumpkin Puree.
How to make Pumpkin Hummus?
- To the bowl of a food processor, add roasted pumpkin, chickpeas, lemon juice, ground cumin, garlic cloves,olive oil, maple syrup and water in a food processor. Process until smooth. Taste and add more lemon juice, salt & pepper as needed.
- Transfer the Pumpkin Hummus to a mezze bowl. Garnish well with extra drizzle of olive oil,chilli flakes and fresh coriander leaves.
- This easy Pumpkin hummus Dip will keep fresh for 5 days in the fridge, covered.
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