I figured one can never have enough hummus recipes on their blog, right? So here is a great fall hummus recipe for you; roasted pumpkin and garlic hummus.

Roasted pumpkin and garlic pulsed together with chickpeas, tahini and plenty of warming spices. Perfect to dunk your pita bread in on a cold and rainy day. Or serve it as an appetizer on Thanksgiving!

How I make this roasted pumpkin and garlic hummus

First of all I used a good quality tahini and I used plenty of it. Really important for overall flavor in my opinion. You can read all about it in my OG hummus post where I go deeper into how to infuse flavor into hummus.

Also, yes there is pumpkin spice in this hummus.. Just trust me! Together with the pumpkin puree, garlic and the other spices it creates the best fall flavor.

I start by roasting the pumpkin and garlic. Large cubes of garlic and a full head of garlic (top cut off) are drizzled with olive oil and roasted together on a baking tray until softened.

Close up of dip topped with fresh herbs and a swirl of olive oil — _{Close up of roasted pumpkin hummus topped with fresh herbs and a swirl of olive oil}

Once the pumpkin and garlic are done roasting, I let them cool off on the tray for a bit. Then I peel the garlic, take out the softened cloves and transfer them to my food processor (or a mixing bowl and I blend it all together with a submergible blender).

I add all the other ingredients to the bowl of the food processor except for the ice water. I blend everything together into a thick paste. At this point I slowly pour in the ice water (with the machine running), enough to create a smooth and creamy consistency.

I transfer the roasted pumpkin and garlic hummus to a serving bowl and garnish it to my liking (either with roasted chickpeas and/or a drizzle of olive oil or sometimes with chopped up fresh herbs like thyme and oregano.. you can’t go wrong here. See photos above).

I served this delicious appetizer with some pita bread and cucumber and carrot sticks the other day and my kids dove straight in. We all love silky smooth hummus around here. And we hope you do too. It is

creamy – silky smooth and fluffy – full of fall flavors – quick & easy to make – and oh so delicious!

Keep this hummus on hand when you need a quick snack or spread on (nuts and seeds) bread. And believe me, it is a must-have when you do a mediterranean spread for dinner. And it is the best in a pita with falafel and crispy chickpeas!

Roasted pumpkin and garlic hummus

Roasted pumpkin and garlic hummus. A fall twist on the original recipe; oven roasted pumpkin and garlic with added warming spices for extra flavor. Dip in your pita bread!

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Prep Time 5

Cook Time 25

Servings: 1 bowl

Course: Appetizer

Cuisine: Mediterranean

Calories: 111

Ingredients Equipment Method Notes

Ingredients

1 can chickpeas
1¼ cup pumpkin (or sub butternut squash) (approx. 275 gr of cubed pumpkin; you need 1 cup/250 gr of roasted pumpkin puree)
1 head garlic
½ cup tahini (organic and high quality preferably)
1½ tbsp extra virgin olive oil
1 tsp ground coriander
1½ tsp ground cumin
¼-½ tsp pumpkin spice (trust me!)
a pinch sea salt and black pepper
2 tbsp freshly squeezed lemon juice
¼-½ cup ice water

Garnishing (all optional)

½ tsp cumin seeds (toasted) and/or
a handful crispy baked chickpeas* (see Notes below for recipe*) and/or
a swirl extra virgin olive oil and/or
½ tsp smoked paprika and/or
a handful freshly chopped herbs (like oregano and thyme)

Equipment

Submergible blender or high speed food processor

Method

Preheat the oven to 380F/190C.
Place the cubed pumpkin on a baking tray and add the garlic to the baking tray as well (no need to skin the garlic, just cut off the top of the head of garlic so the cloves are exposed). Drizzle with a little (olive) oil, salt and pepper.
Roast for 20-25 minutes on a medium heat until tender. Let it cool off a bit.
Peel the garlic and take out all the cloves (they will be mushy). Add all the ingredients except for the water to your food processor (or to a mixing bowl and use a submergible blender) and blitz until a puree forms. No slowly pour in the ice cold water. Stop when you have reached the right consistency.
Garnish to your liking. Your roasted pumpkin and garlic hummus is ready! Serve with pita bread**/ flat bread*** and/or veggie sticks.

Notes

*crispy baked chickpeas

**pita bread

***flat bread/naan bread

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

DID YOU MAKE THIS RECIPE?

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