Slightly sweeter than a regular hummus, this roasted garlic and pumpkin hummus is the perfect way to use up some leftover roasted pumpkin or pumpkin purée. A great vegan pumpkin dip that pairs perfectly with crackers and vegetable sticks, and also works wonderfully when slathered in a wrap with a heap of fresh vegetables. Make up a big batch and have it ready for healthy and easy snacking all week long.
Having an easy-to-make dip on hand, like this roasted pumpkin dip, or this skinny blender green pea guacamole makes snacking during the week simple and fuss-free.
It is also great for entertaining on a whim!
What Do We Need To Make Pumpkin Hummus
Homemade roasted garlic and pumpkin hummus is super easy to make, especially if you are using canned chickpeas!
You are going to need:
- pumpkin: use a kent, jap or butternut pumpkin for this hummus;
- garlic: we use half of a head for this recipe but you can use more or less depending on your love for garlic;
- cooked chickpeas/garbanzo beans: personally I use pre-prepared canned chickpeas as it is a lot quicker, although it would be cheaper to use dried chickpeas if you have the time and patience for the extra prep (use this guide from The Wimpy Vegetarian to make your own chickpeas from scratch);
- fresh lemon juice: in a pinch you can sub in some lemon juice from the jar, but if you can get your hands on some fresh lemons they taste so much better;
- olive oil: as olive oil is such an integral part of homemade hummus you should splurge a little and use a good quality olive oil, you will definitely taste the difference;
- tahini: this is basically ground sesame seeds, and can usually be found either near the honey and spreads, in the health food section, or in the middle eastern section in the supermarket (see notes below on what to look for)
- salt and pepper.
Not all tahini paste is created equally.
Have a look at the ingredients: it should mainly consist of ground sesame seeds and perhaps a little bit of salt, and sometimes oil.
If there is a layer of oil on top of your tahini when you open it, don't panic!
Simply use a spoon (or my go-to: a chopstick), to give everything a good stir, until the oil is fully incorporated.
Be sure to mix all of the oil into the rest of the tahini mixture before adding it to the pumpkin hummus in the food processor. Otherwise, you risk adding too much oil to the recipe, which will not taste good.
How To Make Homemade Roasted Pumpkin Hummus
Making homemade hummus is pretty simple.
It is one of those things that always seems like such a big task, but once you try it you will realise there is nothing to it.
Simply add all of the ingredients except for the oil to a food processor and pulse until combined. Once combined, slowly add in the olive oil until the mixture becomes a smooth paste. Adjust seasoning according to your preferences, and away you go!
TIP: make sure the pumpkin has been roasted until nice and soft so that it incorporates into the rest of the hummus mixture easily.
When serving up, top your pumpkin hummus with some pumpkin seeds (try roasting them for an extra pop of flavor), a sprinkle of paprika, and some crispy chickpeas if you have them.
How Long Does Hummus Last: Storage and Freezing Tips.
Homemade pumpkin hummus should be stored in an airtight container with a lid in the fridge after it has been prepared.
It will last about 3-4 days.
Store-bought hummus will last longer, about 5-7 days, but this is usually because it has added preservatives, which we are avoiding by making homemade hummus.
Leftovers? Don't worry, if you can't finish all of the hummus before it goes off, simply use it in one of the recipes ideas below, or pop it into the freezer in individual portions
Homemade hummus can also be frozen.
Do not freeze a huge batch all at once, as this will take a while to defrost.
Instead, split it into smaller, more manageable batches before freezing.
Why not try adding your hummus to an ice cube tray, so you can just take out an individual serving when needed.
How To Serve And Use Hummus
Hummus is one of those versatile dips that can be used in so many ways.
It can be used as a snack dip all by itself, or it can be used in a number of other recipes.
Why not try out some of these options:
- serve with chips or crackers;
- serve with fresh vegetable sticks;
- use as an alterative to butter in a sandwich or wrap;
- use as a salad dressing when mixed with some olive oil to thin it out, like in this recipe Baked Almond Crunch Falafel Bowl with Two Second Dressing;
- mix through some pasta as a sauce;
- whisk a spoonful into your scrambled eggs for an extra pop of flavor;
- use as a base on pizza instead of tomato sauce;
- mix in with the yolk in deviled eggs.
There are so many options (some people even use hummus in sweet recipes likes brownies....
I am not that game for garlic in my brownies, but you do you).
Need More Recipes Like This?
Once you start making your own homemade dips, it is hard to go back to the store-bought varieties!
Try these out:
Roasted Garlic and Pumpkin Hummus
- Food processor
- 1 cup raw pumpkin peeled and chopped into chunks (sub in 1 cup pumpkin puree if needed) see notes
- ½ head garlic
- 3 cups cooked chickpeas (garbanzo beans) (about 2 cans)
- ¼ cup tahini
- ¼ cup fresh lemon juice (about 2 lemons)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon each salt and ground pepper
- optional: smoked paprika, pumpkin seeds, ground cumin, chopped fresh parsley and extra chickpeas for serving
To Roast Pumpkin and Garlic
- Preheat the oven to 400F (200C).
- Add the cubed pumpkin to a baking tray lined with baking paper. Wrap the ½ head of garlic in aluminium foil and place it on the tray with the pumpkin. Roast the garlic and pumpkin for about 20-25 minutes, or until they are fork-tender.
- Allow the garlic to cool and it will be easy to remove their skin.
To Make Pumpkin Hummus
- Place all of the ingredients except for the olive oil into the bowl of a food processor, and blend until smooth.
- Once smooth, slowly add the olive oil while the food processor is still running.
- If the pumpkin hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
- Taste, and add more salt if required.
- To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.