Pumpkin Hummus

This creamy Pumpkin Hummus takes healthy vegan snacking to the next level! It’s so easy to make with canned chickpeas, lemon juice and a handful of flavorful spices.

Recipe Ingredients

• Sugar pumpkin (can sub with kabocha squash or acorn squash if can’t find sugar pumpkin, halved lengthwise and seeded
• Small sweet potato, peeled and cubed
• Garlic cloves
• Canned chickpeas, rinsed and drained (skins removed if desired for extra creaminess)
• Tahini
• Avocado oil or olive oil, plus more as needed
• Lemon, juiced
• Smoked paprika
• Ground cumin
• Chili powder, leave out if sensitive to spice
• Water, or more as needed to thin out
• Kosher or fine sea salt, to taste
• Freshly ground black pepper, to taste
• A few pumpkin seeds, for garnish
• A tiny pinch of hemp seeds, for garnish
• Paprika, for garnish
• A pinch of finely chopped sage, for garnish

For serving:

• A small platter with an assortment of crudite (use fresh veggies of choice)
• Pita bread triangles
• Chips

How to make Pumpkin Hummus

1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
2. Cut the pumpkin in half lengthwise and remove the pulp and seeds. Place on the lined baking sheet. Peel and cube the sweet potato and place on the baking sheet along with the garlic. Drizzle with oil and season with salt and pepper, using hands to coat evenly over the pumpkin and sweet potatoes. Roast for 35-45 minutes, or until cooked through and fork tender. Cool for 20-30 minutes.
3. Scoop out the flesh from the pumpkin (or squash) and add to a food processor bowl. Add the sweet potato, garlic along with the tahini, oil, lemon juice, chili powder and paprika. Process until creamy and a thick hummus consistency forms. Add oil or water, 1-2 tsp at a time, only as needed.
4. Transfer and spread the hummus evenly into a shallow bowl creating a swirl using a spatula or the back of a spoon. Sprinkle on some pumpkin seeds, paprika and chopped sage. Serve on a small crudite platter with pita triangles and chips.

5 from 1 vote

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Pumpkin Hummus

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This tasty vegan Pumpkin Hummus takes healthy snacking to the next level! It's so easy to make with canned chickpeas, lemon juice and a handful of flavorful spices.

Course: Snack

Cuisine: Middle Eastern

Keyword: healthy dip, pumpkin dip, pumpkin hummus, vegan hummus

Servings: 6

Author: Kelly

Ingredients

• 1 small sugar pumpkin (can sub with kabocha squash or acorn squash if can’t find sugar pumpkin halved lengthwise and seeded
• 1 small sweet potato peeled and cubed
• 2 garlic cloves
• 1 ¼ cup canned chickpeas rinsed and drained (skins removed if desired for extra creaminess)
• 1/2 cup tahini
• 2 tsp avocado oil or olive oil plus more as needed
• 1 lemon juiced
• 1/2 tsp smoked paprika
• ¼ ground cumin
• ¼ tsp chili powder leave out if sensitive to spice
• 2-3 tablespoons water or more as needed to thin out
• Kosher or fine sea salt to taste
• Freshly ground black pepper to taste
• A few pumpkin seeds for garnish
• A tiny pinch of hemp seeds for garnish
• Paprika for garnish
• A pinch of finely chopped sage for garnish
• For serving:
• A small platter with an assortment of crudite use fresh veggies of choice
• Pita bread triangles
• Chips

Instructions

1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
2. Cut the pumpkin in half lengthwise and remove the pulp and seeds. Place on the lined baking sheet. Peel and cube the sweet potato and place on the baking sheet along with the garlic. Drizzle with oil and season with salt and pepper, using hands to coat evenly over the pumpkin and sweet potatoes. Roast for 35-45 minutes, or until cooked through and fork tender. Cool for 20-30 minutes.
3. Scoop out the flesh from the pumpkin (or squash) and add to a food processor bowl. Add the sweet potato, garlic along with the tahini, oil, lemon juice, chili powder and paprika. Process until creamy and a thick hummus consistency forms. Add oil or water, 1-2 tsp at a time, only as needed.
4. Transfer and spread the hummus evenly into a shallow bowl creating a swirl using a spatula or the back of a spoon. Sprinkle on some pumpkin seeds, paprika and chopped sage. Serve on a small crudite platter with pita triangles and chips.

Nutrition Facts

Pumpkin Hummus

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.