This ultra rich and creamy pumpkin hummus comes together with a savory blend of oven roasted pumpkin, red curry paste, olive oil, garlic powder, and seasonings.
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Table of Contents
- About Pumpkin Hummus
- What can you serve with pumpkin hummus?
- How can you garnish hummus?
- What makes hummus good for you?
- How long is pumpkin hummus good for?
- Can you freeze pumpkin hummus?
- Notes & tips for pumpkin humms
- More great pumpkin recipes
- Other tasty hummus recipes
- How to make roasted pumpkin hummus
- Recipe Details
About Pumpkin Hummus
Great for fall-themed snacking, parties, and gatherings, this comforting savory pumpkin hummus has all the rich flavors of roasted pumpkin and the deliciousness of classic chickpea hummus.
What can you serve with pumpkin hummus?
When it comes to party dips like this, there are so many options for dipping! Feel free to use any (or many!) from the list below:
- Wheat thins (highly recommended!)
- Tortilla chips
- Ritz crackers
- Saltine crackers
- Pita bread
- Mild veggies like cucumbers, squash, cherry tomatoes, zucchini, or celery
How can you garnish hummus?
One of the most eye-catching (and delicious!) parts of hummus are the garnishes on the top. They can add a pop of color, flavor, and texture to this classic dip, such as:
- Olive oil
- Sea salt flakes or coarse black pepper
- Sesame seeds
- Pumpkin or sunflower seeds
- Whole portions of the blended ingredients, like chickpeas, flecks of red curry paste, a few diced pieces of roasted pumpkin, etc.
What makes hummus good for you?
When it comes to the nutritional value of hummus, you need to look no further than the chickpeas.
Chickpeas (also called garbanzo beans) are round, cream-colored legumes. They’re a popular food around the globe, from Africa to Asia to all over the US – and for good reason. Chickpeas are a fantastic way to get a dose of proteins, fiber, carbs, and a long set of vitamins and minerals into your diet. Overall, hummus can be considered high in fat, but it’s the unsaturated fat that’s very heart-healthy.
How long is pumpkin hummus good for?
Once prepared, this homemade hummus can be stored in a sealed container in the refrigerator for three to four days.
Can you freeze pumpkin hummus?
Yes, you totally can!
Once prepared, pumpkin hummus can be stored in a sealed container in the refrigerator for up to four months.
Notes & tips for pumpkin humms
- As with most hummus recipes, this one uses chickpeas for its base. If you’re not a fan of chickpeas, check out these substitutions.
- To get the smooth consistency of hummus, you’ll need either a food processor or an immersion blender.
- The garlic powder is an optional ingredient but it does give this hummus a nice flavor. Depending on your tastes, you can either omit the garlic powder, use as directed in the recipe, or increase the garlic powder up to two teaspoons.
- If you’d like the pumpkin to have a deeper roasted flavor, you can char the pumpkin by increasing the cook time from 15-20 minutes to 25-30 minutes.
- For ultra creamy hummus, try simmering the chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help rid the chickpeas of their skins. Wash and rinse the chickpeas under cold water before using.
More great pumpkin recipes
Other tasty hummus recipes
How to make roasted pumpkin hummus
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To begin, prepare the pumpkin by roasting it in the oven. Cut the flesh of the pumpkin into medium-sized cubes, lay them on a baking sheet topped with aluminum foil, then drizzle with olive oil and season with salt and pepper. Toss everything together to coat.
Step 2 – Bake!
Step 3 – Once baked and slightly cooked, add the following ingredients to a food processor (you can also use an immersion blender + large bowl): oven roasted pumpkin, chickpeas, red curry paste, and garlic powder. Blend for a few minutes until the mixture is nice and smooth.
Step 4 – Allow the pumpkin hummus to cool, either by leaving it out at room temperature for 30 minutes or chilling it in the refrigerator.
Step 5 – Serve and enjoy!
- 3 cup pumpkin, any type, cut into medium cubes
- 2 tablespoon olive oil, plus more for drizzled garnish (optional)
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 15 ounce chickpeas, (1 can) rinsed and drained
- 1 1/2 teaspoon red curry paste
- 1 teaspoon garlic powder
- bread, crackers, or vegetables, for dipping
- Place pumpkin on baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat.
- Bake 15-20 minutes or until pumpkin is soft and lightly golden brown.
- Allow pumpkin to cool for 5 minutes, then transfer pumpkin to a food processor. Add drained chickpeas, curry paste, and garlic powder. Season with more salt and pepper, to taste.
- Blend until mixture is smooth, about 2-3 minutes.
- Transfer pumpkin hummus to a bowl and chill in the refrigerator for 15-30 minutes.
- Serve immediately with drizzled olive oil and garnishes (optional) plus items for dipping.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.