Description

This Vegan Roasted Pumpkin Hummus combines creamy roasted pumpkin with classic chickpeas and garlic to create a smooth, flavorful dip that’s perfect for snacking or serving at gatherings. The roasting process enhances the natural sweetness of the pumpkin and garlic, while tahini, lemon juice, and olive oil lend a rich and tangy depth. Garnished with smoked paprika, cumin, fresh parsley, and pumpkin seeds, this hummus is a vibrant, nutritious twist on the traditional recipe.

Ingredients

Scale

Main Ingredients

1 cup roasted pumpkin puree (about 1/8 of a large pumpkin)
½ garlic head (around 5–6 cloves)
2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
¼ cup fresh lemon juice (about 2 lemons)
½ tsp salt
3 tablespoons olive oil
¼ cup tahini paste
⅓ cup water

For Garnish

Smoked paprika, to taste
Ground cumin, to taste
Fresh parsley, chopped, for garnish
Pumpkin seeds, for garnish

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pumpkin and garlic.
Roast pumpkin and garlic: Wrap the garlic cloves in foil and place them on a baking sheet alongside a thick slice of pumpkin. Roast both for 20–25 minutes until they become tender and aromatic.
Cool and prepare ingredients: Allow the roasted pumpkin and garlic to cool slightly. Then remove the garlic skins carefully to prepare for blending.
Blend the hummus: In a food processor, combine the roasted pumpkin puree, roasted garlic, drained chickpeas, fresh lemon juice, salt, olive oil, tahini, and water. Blend until the mixture is smooth and creamy.
Adjust texture: If the hummus is too thick, add an additional tablespoon of olive oil or water, then blend again until the desired consistency is reached.
Season to taste: Taste the hummus and adjust the seasoning as needed by adding more salt or lemon juice according to your preference.
Garnish and serve: Transfer the hummus to a serving dish and garnish with smoked paprika, ground cumin, fresh parsley, and pumpkin seeds before serving.

Notes

Roasting the pumpkin and garlic brings out their natural sweetness and deepens the flavor of the hummus.
You can substitute canned chickpeas with cooked dried chickpeas if preferred; just ensure they are well drained.
Adjust the amount of lemon juice and salt to balance the flavors to your liking.
This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
Serve with fresh vegetable sticks, pita bread, or as a sandwich spread for a delicious snack.