Want to give your hummus a colourful spin? Roast some pumpkin or squash and add it into homemade hummus, together with a few warming spices, to create this delicious Roasted Pumpkin Hummus!
I am a HUGE hummus fan and ever since I finally perfected my Homemade Hummus recipe, I have been happily making it at home…though I will admit to occasionally buying it from a shop, thinking ‘oh it’ll be OK’…and then one mouthful later I remember why I don’t do that anymore…once you’ve tasted good homemade hummus – there is no going back!!!
I’ve also been experimenting with fun and tasty additions…and one that I especially like, and is super seasonal right now, is Roasted Pumpkin Hummus…and it could not be easier – simply roast off some cubes of pumpkin or butternut squash and add it to my Perfect Homemade Hummus recipe, together with a little cumin and paprika.
Top with roasted pumpkin seeds and serve with pittas for an awesome lunch or dinner party starter…and it even counts as 2 of your 5 a day (well, if you eat enough that is!!).
I used my trusty Froothie Optimum 2.3, to whizz this up in no time (you can read my Froothie review here). One especially fab feature of the Optimum G2.3 is that the speed of the blades, together with the heat of the pumpkin, warms everything up a little bit…meaning it slightly cooks the hummus, thus taking the edge off the raw garlic…just enough to make it less harsh but without losing the flavour. It also means the hummus is a lovely temperature to eat on a chilly autumn day. (Though of course you can chill it in the fridge if you prefer.)
The cumin and paprika really compliment the flavour of the roasted pumpkin and give it an almost Moroccan vibe…you can even go one step further and add in a pinch of cinnamon, which would add a touch of sweetness and an even more Middle Eastern flavour.
If you really must, you could use 2 large tubs (600g total) of shop bought hummus instead of making up a batch of my Perfect Homemade Hummus, but honestly, once you have tried proper homemade hummus, you will not want to go back to shop bought…and using homemade hummus makes this Roasted Pumpkin Hummus taste sooo much better! Besides, you will be hanging around for 15 minutes waiting for the pumpkin to roast, so you might as well use your time profitably!
You can serve this Roasted Pumpkin Hummus with crudites or pitta breads, but I have recently discovered these fab pitta sticks in my local supermarket….basically pittas but in stick shape…I realise this is the height of laziness, when I could just buy the normal pittas and slice them up…but I rather like them, and they are the perfect shape for dunking in a big pot of Roasted Pumpkin Hummus!
Even better, you can just pop them in the warm oven on a baking tray after you get the roasted pumpkin out and they will be lovely and warm by the time you’ve finished whizzing up your hummus. I turn off the oven and let them get warm in the residual heat, so there is no chance of them burning. (Saves energy too!)
And whilst you are popping in the pittas, pop in a small tray of pumpkin seeds too and they will gently toast in the residual heat of the oven (or you could toast them in a dry pan if you prefer), but do get them out when you start to hear them popping! Use them to decorate the hummus and / or serve a small pot of them with the hummus.
My pumpkin hummus makes a fab quick working lunch, or a rather awesome seasonal starter to an autumnal dinner party…and of course a fab way of using up leftover pumpkin or squash that you might have hanging about after pumpkin carving activities.
If you are serving this for a dinner party, you might just want a wine to go with it (I am assuming less so if you are having this as a quick work lunch, but you never know!) and my all-time favourite match with pretty much all things pumpkin, but especially this Roasted Pumpkin Hummus, is a buttery, rich oaked Chardonnay…my favourites are from California, Australia, Chile and Burgundy.
Love pumpkin?
Then you might like to try these other easy pumpkin recipes:
Roasted Pumpkin Hummus (Vegan)
Ingredients
- 1 quantity Perfect Homemade Hummus
- 2 tablespoons olive oil
- 500 g pumpkin or butternut squash cut into 1cm / ½ inch cubes
- 2 teaspoons cumin
- 4 teaspoons smoked paprika plus extra for garnish
- 1/2 teaspoon cinnamon (optional)
- 50 g pumpkin seeds
- Pittas, pitta sticks or crudités to serve
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the cubed pumpkin on a large baking sheet (or two smaller ones) so it is spread out in one layer.
- Place the pumpkin in the oven for 15-20 minutes or until just soft and starting to colour.
- Meanwhile place all the ingredients for Perfect Homemade Hummus in a blender or food processor (I use my lovely Froothie Optimum G2.3) together with the cumin and smoked paprika and whizz until smooth.
- Place the pumpkin seeds and pitta breads on oven trays to be popped in when the pumpkin comes out.
- When the pumpkin is cooked, remove it from the oven and place the pittas and pumpkin seeds in the oven. Switch off the oven as the residual heat will be enough to warm the pittas and toast the seeds (but do take the pumpkin seeds out of the oven when you start to hear them popping.)
- Add the roasted pumpkin to the blender/processor and blend again until smooth. (Take care as the pumpkin will be very hot.)
- Serve the Roasted Pumpkin Hummus in a bowl or bowls, scattered with some of the toasted pumpkin seeds and sprinkled with a small pinch of paprika. Serve with the pittas (and/or crudités) and the rest of the roasted pumpkin seeds.
Want more Middle Eastern Inspired Recipes? Find more here…
Want to find more great vegetarian meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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Jhuls | The Not So Creative Cook says
We definitely share the love for hummus! Great way to incorporate pumpkin. Thanks for sharing, Eb!
Eb Gargano says
Haha – indeed we do…it’s so fab, isn’t it? Eb x
Petra says
Love hummus but never tried it with pumpkin; sounds like an interesting addition though. I will give this a go one evening, thanks!
Eb Gargano says
Thanks Petra 🙂 It’s really lovely, the flavours go together so well, and especially with the spices in there. Do let me know how you get on if you try it! Eb x
Alison's Allspice says
Such a great hummus for fall, and I love all the spices you used! I’m going to try it with butternut squash, thanks!
Eb Gargano says
The spices really make a difference…they bring out the flavour of the pumpkin and make this so wonderfully autumnal. Thanks for your lovely comment! Eb x
Jenny Paulin says
what a wonderful and creative way of using pumpkin in a recipe , the colour is so vibrant . fab idea Eb x
Eb Gargano says
Thanks Jenny! I do love it when food is colourful 😀 Eb x
Michelle Frank | Flipped-Out Food says
YES! Pumpkin EVERYTHING. This roasted pumpkin hummus looks absolutely beautiful, and I love the contrasting texture from adding the roasted pumpkin seeds. And I agree: making homemade hummus always makes me wonder why I’d ever resort to store-bought. This would be such a great lunch with some pita bread!
Eb Gargano says
Haha – it is rather at the moment…but I just can’t help myself at this time of year…I just love all things pumpkin!! This is a fab lunch with pitta or crudites or it makes a lovely starter or as part a mix of party nibbles…or for munching on the sofa with a big bag of tortilla chips while watching TV in the evening (or is that just me?) Eb x
Corina Blum says
I often make hummus for lunch on a Saturday if we’re at home and I love the idea of adding some roasted pumpkin to it. I’m hoping to go pumpkin picking this afternoon too with Master Spice. He’s not a big fan of hummus but he loves roasted pumpkin so if I made a big batch of the pumpkin we’d both be happy! Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Oooh – pumpkin picking sounds fun…am looking forward to seeing what you make with them!! No my little boy is not keen on hummus either – no idea why. Makes no sense in my head!?! Eb x
Monika Dabrowski says
This is such a simple yet creative idea! You can never have too much pumpkin at this time of year! #CookBlogShare
Eb Gargano says
Haha – yep I am all about the simple, but tasty recipes! And totally agree – I love all things pumpkin at this time of year 😀 Eb x
Kat (The Baking Explorer) says
I adore pumpkin and I adore hummus, so this sounds like a match made in heaven!
Eb Gargano says
Me too and it is! Thanks for your kind comments 🙂 Eb x
Mel says
We love hummus / houmous with crudités and it’s a staple in my little man’s lunchbox. I love your idea of scattering the pumpkin hummus with toasted pumpkin seeds for a bit of a crunch! Thanks for joining in with #FreeFromFridays.
Eb Gargano says
The pumpkin seeds are the best – so quick and easy to do and, as you say, great for adding that extra bit of crunch. Eb x
Cat says
Love the idea of adding pumpkin to hummus and very seasonal x
Eb Gargano says
Thanks Cat. It works so well! Eb x
Charlotte Oates says
I love the sound of this Eb and such a great idea to add the crunchy pumpkin seeds to the top too. I’ve got a few squashes to use up (bought as props for a Halloween recipe 🙂 ) so I’ll have to give it a try.
Kate | Veggie Desserts says
You had me at pumpkin, but then cumin and paprika?? I’m absolutely swooning over this!
Eb Gargano says
Haha – thanks Kate. Pumpkin plus cumin plus paprika is a pretty gorgeous combination, so add it into hummus and you just can’t go wrong! You can add a pinch of cinnamon too if you really want to tickle those tastebuds 😀 Eb x
Choclette says
Love your addition of roasted squash. It gives the hummus such a lovely colour as well as additional flavour. Absolutely must try this.
Eb Gargano says
Thanks Choclette – it’s delicious…especially with the spices too – and you know me. I LOVE colourful food 😀 Do let me know how you get on if you try it. Eb x