Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide

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Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide This roasted garlic and pumpkin hummus is a little sweeter than regular hummus, and it’s a great way to use up any roasted pumpkin or pumpkin purée that you have left over. This is a great vegan pumpkin dip that goes well with crackers and vegetable sticks. It’s also great spread on a wrap with lots of fresh veggies. Make a lot of it and keep it on hand all week for an easy and healthy lunch.



Roasted Garlic Pumpkin Hummus Recipe- Step by Step Guide

When compared to traditional hummus, this roasted garlic and pumpkin hummus has a slightly sweeter flavor. Additionally, it is an excellent way to make use of any roasted pumpkin or pumpkin purée that you may have on hand. Crackers and veggie sticks are a fantastic complement to this delicious vegan pumpkin dip that is completely vegan. It is also delicious when put on a wrap that contains a lot of fresh vegetables. If you want a quick and nutritious lunch, you should make a lot of it and keep it on hand throughout the week.




  • 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.


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;



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.


  • 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.




  • 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






    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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