Roasted Pumpkin Hummus

Roasted pumpkin makes a flavourful addition to chickpea hummus for a seriously delicious and healthy dip that's easy to make.

Prep Time: 15 mins

Cook Time: 45 mins if using fresh pumpkin

Servings: 16 servings


  • 1.5 cups pumpkin puree

  • 1 can chick peas drained and rinsed

  • 1/4 cup tahini sesame paste

  • 3 cloves garlic roasted

  • juice of 2 lemons

  • 2 tbsp sesame oil

  • 1/2 tsp Sriracha sauce

  • Salt & pepper to taste


  1. If using a fresh pumpkin, scoop out and discard all the seeds and stringy parts, then scoop out pumpkin flesh

  2. Put pumpkin flesh on a parchment lined baking sheet into a 350 degree oven. Put the garlic along side, drizzled with a little oil and wrapped in foil. Roast for about 45 minutes, or until pumpkin is fork tender.

  3. Remove pumpkin from oven and allow to cool

  4. In a food processor, put roasted pumpkin, (or canned pumpkin puree), garlic, chick peas, tahini, lemon juice, sesame oil, & Sriracha sauce.

  5. Process until smooth. Season with salt & pepper to taste.

  6. Transfer hummus to a covered container and refrigerate for at least an hour.

  7. Serve with pita chips, veggies or fruit.

Recipe Notes:

  • The pumpkin can be roasted ahead of time, cooled and refrigerated until you want to make the hummus

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