Love hummus? Make this creamy pumpkin hummus without tahini in just 10 minutes using prepared pumpkin purée. Made with chickpeas, lemon and cumin, it’s delicious with warm pitta bread or crunchy vegetable sticks.
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 teaspoon 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.
More Easy Pumpkin Recipes
Ingredients
- 1 400g can chickpeas drained and rinsed (400g is the weight before draining)
- 200 g pumpkin purée plain and unsweetened
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice plus more to taste
- 1 small garlic clove peeled
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- Black pepper to taste
- Up to 4 tablespoons ice-cold water as needed
- 2 tablespoons tahini optional
To garnish
- Extra virgin olive oil
- Red chilli flakes
- Fresh coriander leaves
Instructions
- Add the chickpeas, pumpkin purée, olive oil, lemon juice, garlic, cumin, salt, pepper and optional tahini to a food processor. Blend until smooth, adding cold water a tablespoon at a time as needed. Taste and adjust the seasoning.
- Spoon into a serving bowl, drizzle with olive oil and sprinkle with chilli flakes and fresh coriander. Serve with warm pitta, naan or vegetable sticks.
Notes
- Pumpkin purée: Use canned or homemade plain pumpkin purée, rather than sweetened pumpkin pie filling.
- Roasted pumpkin option: If you want to make roasted pumpkin hummus, start with cutting deseeded pumpkin into wedges and placing them on a lined baking tray. Roast at 180°C for approximately 30 minutes, or until the flesh is fork-tender. Allow to cool, scoop out the flesh and weigh out 200g for the recipe. Roasting and cooling time are additional to the 10-minute preparation time.
- Tahini: Leave it out for pumpkin hummus without tahini, or add 2 tablespoons for a sesame flavour.
- Consistency: Homemade pumpkin purée can vary in moisture. Always blend first, then add water gradually.
- Garlic: For a stronger garlic flavour, add a little more and blend again.
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