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.
- 1 quantity Perfect Homemade Hummus
- 2 tablespoons olive oil
- 500g pumpkin or butternut squash, cut into 1cm cubes
- 2 teaspoons cumin
- 4 teaspoons smoked paprika, plus extra for garnish
- ½ teaspoon cinnamon (optional)
- 50g pumpkin seeds
- Pittas, pitta sticks or crudités to serve
- Preheat your oven to 220C/200C/Gas Mark 7.
- 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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