This roasted pumpkin hummus is not only delicious but also easy to make. It’s full of flavour and perfect on antipasto spreads and nourish bowls. It would also make a great addition to any BBQ. The roasted pumpkin is sweet and beautifully flavoured with spices such as cinnamon, cumin and paprika. And of course, this pumpkin hummus contains the usual chickpeas and tahini. However, instead of lemon juice this pumpkin hummus is made with orange juice and zest which balances the roasted pumpkin perfectly.
The most time consuming element of this recipe is roasting the pumpkin which doesn’t require a whole lot of effort from your end. Once the pumpkin is roasted (which you can absolutely do the day before if that makes your life easier), the hummus is put together pretty quickly. Simply chuck everything into a high-powered blender and blend the dip until it’s smooth. Top the hummus with homemade dukkah and a drizzle of olive oil and devour it right away or store it in a closed container for 3-4 days in the fridge.
If you’re looking for more delicious dips, make sure to also check out these recipes:
I hope you enjoy this hummus recipe. Please let me know how you go in the comments and don’t forget to tag @nothangryanymore in your re-creations on Instagram. I love hearing from you!
Roasted Pumpkin Hummus
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- 250 g Kent pumpkin or your favourite type of pumpkin – sweet is good
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground smoked paprika
- 1 pinch salt
- 1/2 tbsp extra virgin olive oil
- 1 can chickpeas (240g after draining)
- 60 g hulled tahini
- 1 small orange
- 45 g extra virgin olive oil
- 1 pinch salt
- olive oil
- fresh parsley leaves
- Preheat the oven to 180°C fan.
- Remove the skin from the pumpkin and cut the pumpkin into big chunks.
- Add the pumpkin chunks into a bowl together with the ground cinnamon, cumin, paprika, a pinch of salt and 1/2 tbsp extra virgin olive oil. Mix everything until the pumpkin chunks are evenly coated.
- Transfer the pumpkin onto a baking tray lined with baking paper or a silicon mat. Roast the pumpkin for 25 minutes at 180°C fan. After baking, the pumpkin should be soft in the centre when stabbed with a knife.
- Once roasted, transfer the pumpkin into a high-powered blender.
- Drain and rinse the chickpeas and add them to the pumpkin together with the tahini, the zest and juice of 1 orange and 45g extra virgin olive oil.
- Blend everything until smooth. Add more water and/or oil if needed.Taste the dip and season with salt to your liking (I usually add about 2 small pinches).
- Once the dip is smooth and seasoned, transfer it onto a beautiful plate to serve. Alternatively, store the hummus into a sealable container in the fridge for 3-4 days.Optional: add a sprinkle of dukkah, a drizzle of olive oil and some parsley leaves for garnish.