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Roasted Pumpkin Hummus

Your hummus deserves a fall makeover: Roasted Pumpkin Hummus. Serve the beautiful golden hummus with homemade crackers for a real crowd-pleasing snack!

Roasted Pumpkin Hummus

Hummus and crackers are a match made in heaven. Especially this beautiful golden Roasted Pumpkin Hummus and homemade Rosemary Crackers. These are #snackgoals right here.

I’ve roasted the pumpkin to bring out the flavors, then added chickpeas, tahini and all the other typical ingredients for hummus in a blender. Blend. Done. Easy and delicious.

I’ve sprinkled the hummus with black and white sesame seeds, as well as finely chopped parsley. Then drizzled it with olive oil. So good!

If the hummus turns out a bit too thin, place it in the fridge for half an hour or so. It will thicken up.

Serve the pumpkin hummus with …

Roasted Pumpkin Hummus

How to make Roasted Pumpkin Hummus

Roasted Pumpkin SoupStep 1: Cut a Hokkaido pumpkin in half (we will only need one half) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt.

Roasted PumpkinStep 2: Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.

Roasted Pumpkin HummusStep 3: Scoop the pumpkin (remove the skin) into a blender, add the chickpeas, tahini, salt, sesame oil, lemon juice, and water.

Roasted Pumpkin HummusStep 4: Blend until smooth (add more water if the consistency is too thick.

Roasted Pumpkin HummusStep 5: Top with olive oil, white and black sesame seeds and chopped parsley. Enjoy!

More Vegan Recipes with Pumpkin

I hope you will enjoy this Roasted Pumpkin Hummus as much as I did! Let me know if you give it a try!

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Cheers, Bianca

Roasted Pumpkin Hummus

Roasted Pumpkin Hummus

Elephantastic Vegan
Your hummus deserves a fall makeover: Roasted Pumpkin Hummus. Serve the beautiful golden hummus with homemade crackers as the ideal crowd-pleasing snack!
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Basics, Condiment, Dip
Cuisine Mediterranean, Vegan
Servings 4 people
Calories 139 kcal

Ingredients
 
 

  • 1/2 Hokkaido pumpkin
  • 1/4 teaspoon olive oil
  • 1 cup canned chickpeas - rinsed and drained
  • 1 tablespoon tahini
  • 3/4 teaspoon salt (more to taste)
  • 1 teaspoon sesame oil
  • 2 teaspoons lemon juice
  • 1/4 cup water (add more if it's too thick)

Toppings

  • 1 teaspoon olive oil
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon black sesame seeds
  • 1/2 teaspoon white sesame seeds

Instructions
 

  • Cut a Hokkaido pumpkin in half (we will only need one half) and remove the seeds. Brush the insides with olive oil and sprinkle them with salt. 
  • Bake the pumpkin at 400°F/200°C for 20 minutes with the insides facing down, then flip the pumpkin and let it bake for another 10 minutes. The pumpkin should be soft by then.
  • Scoop the pumpkin (remove the skin) into a blender, add the chickpeas, tahini, salt, sesame oil, lemon juice, and water. 
  • Blend until smooth (add more water if the consistency is too thick. 
  • Top with olive oil, white and black sesame seeds and chopped parsley. Enjoy!

Nutrition

Calories: 139kcalCarbohydrates: 21gProtein: 4gFat: 5gSodium: 559mgPotassium: 671mgFiber: 4gSugar: 3gVitamin A: 2410IUVitamin C: 23.2mgCalcium: 67mgIron: 1.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

 

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