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+ servings
homemade roasted garlic and pumpkin hummus
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5 from 1 vote

Roasted Garlic and Pumpkin Hummus

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.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Anytime
Keyword: homemade hummus, hummus from scratch, roast pumpkin hummus
Servings: 10 serves
Calories: 193kcal


  • 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.


Pumpkin: Use Jap, Butternut, or Kent pumpkin.
Storing: store pumpkin hummus in an airtight container in the fridge for 3-5 days.
Leftovers: can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.
Tip: for a nice pop of color try adding some ground turmeric or paprika to your hummus when blending.


Calories: 193kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 6mg | Potassium: 234mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg