Roasted Pumpkin Hummus

Yes, there are enough and more hummus and its variations. And you’ll find all their recipes online. I’ve made a couple of them myself – smoked beetroot hummus and peri peri hummus. But we all get excited when we try out a new kind and want to share it. I’m doing just that right now. My roasted pumpkin salad got me roasted a lot of pumpkin and I had saved enough to make a batch of hummus with it. It’s pretty straightforward and tasted delicious. The pumpkin adds sweetness to the hummus so I added some chilli oil along with the olive oil to balance it out. I also found some pounded chilli powder I used to sprinkle on the hummus.

roasted pumpkin hummus


4-5 servings

Prep time:

5 mins

Cooking time:

20 mins


Chickpeas – 1 cup

Roasted pumpkin – 1 cup cubes

Chilli oil – 1 tbsp (optional)

Olive oil – 1/3 cup

Tahini – 1 tbsp (making tahini: blitz 2 tbsp sesame seeds with 3 tbsp olive oil to get a paste)

Garlic – 3-4 cloves

Lemon juice – from 1/2 lemon

Salt to taste


Cook chickpeas in a pressure cooker with 3 cups water on high heat till 2 whistles are out. Then cook it for 15 mins on low heat.

Save 1/2 cup of the water.

Once the chickpeas are cooled down, blitz them in your blender with the pumpkin, garlic, lemon juice, tahini, the saved water and salt.

Serve in a bowl or a platter and top it with more olive oil, chilli powder and parsley if you’d like. Have pita bread and veggie sticks on the side to scoop the hummus.

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