Pumpkin Hummus
Roasted Pumpkin Hummus Recipe
Prep Time
10 mins
Roasting Time
30 mins
Total Time
10 mins

This delicious Pumpkin Hummus recipe screams autumn. Loaded with delicious flavours, this dip recipe can be a crowd pleaser for Diwali and other festive celebrations.

Course: Dip, Dips
Cuisine: American
Servings: 4 People
Author: Sandhya Hariharan
Ingredients of Easy Pumpkin Hummus
  • 1 Small Pumpkin cut into wedges, deseeded
  • 1 Can Chickpeas { 400 g } drained and rinsed
  • 3 Cloves Garlic
  • 1 Tbsp Lemon Juice
  • 1 Tsp Cumin Powder
  • 1/2 Tsp Maple Syrup / Honey Optional
  • Salt & Pepper to taste
  • 2 Tbsp Olive Oil
  • 1/4 Cup Water
  • Olive Oil
  • Coriander leaves
  • Red Chilli Flakes
To make Pumpkin Hummus,
  1. Place Pumpkin on a lined baking tray along with (garlic covered in a foil) and roast at 180 C for 30 minutes. Allow the pumpkin to cool down. Scoop out the flesh and keep it aside. You will yield approximately 1 1/4-1 1/2 Cup Pumpkin Puree.

  2. To the bowl of a food processor, add roasted pumpkin, chickpeas, lemon juice, ground cumin and 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.

  3. Transfer the Pumpkin Hummus to a mezze bowl. Garnish well with extra drizzle of olive oil,chilli flakes and fresh coriander leaves.
  4. Pumpkin Dip will keep fresh for 5 days in the fridge, covered.
Recipe Notes

If you are using a can a Pumpkin Puree, omit the water in the recipe.