You know that moment when autumn hits and suddenly everything needs to be pumpkin-spiced? I get it – I used to be that person buying every gimmicky seasonal product until I discovered how much better homemade roasted pumpkin hummus tastes. This isn’t just another basic dip. It’s what happens when you take creamy chickpeas and swirl them with sweet, caramelized pumpkin and warm spices. My obsession started when I accidentally doubled my pumpkin harvest one year (who knew one seed could produce that many?). After making every pie, bread, and soup imaginable, this hummus became my favorite way to use the surplus. It’s got that perfect balance – earthy chickpeas, sweet pumpkin, and just enough garlic to keep things interesting. Perfect for when you want something that feels special but takes barely any effort. Trust me, once you try making hummus with real roasted pumpkin, you’ll never go back to the plain stuff.
Why You’ll Love This Roasted Pumpkin Hummus
Oh, where do I even start? This hummus is downright addictive – and for so many good reasons! Here’s why it’ll become your new fall obsession:
- Velvety smooth texture that somehow feels indulgent yet light
- Deep, complex flavors from roasted pumpkin and smoky spices – way beyond basic hummus
- Packed with nutrients (hello protein, fiber, and vitamin A!)
- Perfect party food that impresses guests but takes minimal effort
- Insanely versatile – spread it, dip it, or even thin it out for salad dressing
The best part? It delivers that cozy autumn vibe in every bite. Just wait till you taste it!
Ingredients for Roasted Pumpkin Hummus
Let me tell you about the magic behind this hummus – it’s all in the ingredients! Here’s what you’ll need to gather:
- 1 cup roasted pumpkin puree (freshly roasted gives the best caramelized flavor, but canned works in a pinch)
- 1 can (15 oz) chickpeas, drained and rinsed (that liquid? Toss it – we want creamy, not watery)
- 2 tbsp tahini (the good stuff – check for separation and stir well before measuring)
- 2 cloves garlic, minced (fresh is non-negotiable here)
- 1 lemon, juiced (about 2 tbsp – roll it first for maximum juice)
- 2 tbsp olive oil plus more for drizzling (extra virgin for that fruity kick)
- 1 tsp ground cumin (toasted makes all the difference)
- 1/2 tsp smoked paprika (regular paprika works but won’t give that smoky depth)
- Salt to taste (start with 1/4 tsp and adjust)
- 1-2 tbsp water if needed (add gradually – you can’t un-add it!)
Quick confession: Yes, you can use canned pumpkin puree if you’re short on time. Just promise me you’ll try roasting fresh pumpkin at least once – the flavor difference is incredible!
How to Make Roasted Pumpkin Hummus
Ready to turn those beautiful ingredients into silky, dreamy hummus? Let me walk you through it – my foolproof method that guarantees perfect results every time!
Roasting the Pumpkin
First, preheat your oven to 400°F (that sweet spot where magic happens). While it heats, grab your pumpkin and chop it into 1-inch cubes – no need to be precise, rustic is charming! Toss them with just enough olive oil to lightly coat (about 1 tbsp) and spread them on a baking sheet. Roast for 25 minutes, giving them a flip halfway through. You’ll know they’re ready when the edges get those gorgeous caramelized spots and a fork slides in effortlessly. This roasting step is where the flavor develops, so don’t rush it!
Blending the Hummus
Now for the fun part – toss everything into your food processor! Start with the chickpeas and pumpkin puree, then add all other ingredients except the water. Pulse a few times to break things down, then let it run for a good 2 minutes. Stop to scrape down the sides – this ensures everything gets evenly incorporated. Check the consistency – if it’s thicker than you’d like, add water 1 tbsp at a time while blending. But here’s my secret: don’t overdo it! The hummus will thicken slightly as it chills. When it looks like orange velvet, you’ve nailed it.
Tips for Perfect Roasted Pumpkin Hummus
After making this hummus more times than I can count, here are my tried-and-true secrets for hummus greatness:
- Spice it right: Start with less cumin and paprika – you can always add more! The flavors bloom as it sits.
- Tahini matters: Use high-quality, well-stirred tahini. If it’s bitter or separated, your hummus will be too.
- Chill time magic: Let it rest for at least 30 minutes before serving – the flavors meld beautifully.
- Texture troubles? Too thick? Add water spoon by spoon. Too thin? Extra chickpeas or tahini will thicken it up.
- Garlic trick: If raw garlic is too strong, roast the cloves with the pumpkin for mellower flavor.
Remember – perfect hummus is about tasting as you go and adjusting to your preferences!
Serving Suggestions for Roasted Pumpkin Hummus
This hummus is basically a blank canvas for your creativity! My absolute favorite way is with warm pita bread – that first tear-and-dip moment is pure bliss. But don’t stop there! Try it with:
- Crisp veggie sticks (carrots, cucumber, and bell peppers are perfect)
- As a sandwich spread with roasted turkey and arugula
- Swirled into warm pasta for an instant sauce
For that finishing touch, I love a generous drizzle of olive oil, a sprinkle of pumpkin seeds, and maybe even a pinch of flaky sea salt. Presentation matters – serve it in a shallow bowl so everyone can see that beautiful orange color!
Storage and Reheating Instructions
Here’s the beautiful thing about this roasted pumpkin hummus – it actually gets better after chilling! Just pop it in an airtight container (I swear by my glass jars with tight lids), and it’ll keep happily in your fridge for up to 5 days. You might notice some separation – that’s totally normal! Simply give it a good stir before serving to bring back that creamy perfection. No reheating needed – this dip tastes amazing cold or at room temperature!
Roasted Pumpkin Hummus Variations
Once you’ve mastered the basic recipe, let’s play with flavors! My kitchen experiments led to some delicious twists:
- Spicy Kick: Stir in 1 tbsp harissa paste or a diced jalapeño for those who like heat
- Sweet Potato Swap: Use roasted sweet potatoes instead of pumpkin – equally delicious!
- Creamy & Tangy: Top with crumbled feta and a drizzle of honey for the perfect salty-sweet combo
- Herb Lover’s: Fold in fresh rosemary or thyme for an earthy aroma
The best part? Each variation feels like a whole new dip while keeping that signature creamy pumpkin hummus goodness!
Roasted Pumpkin Hummus FAQs
Over the years, I’ve gotten so many questions about this recipe – here are answers to the ones that pop up most often!
Can I use canned pumpkin puree instead of roasting fresh?
Absolutely! While freshly roasted pumpkin gives deeper flavor, canned puree works great in a pinch (just make sure it’s plain pumpkin, not pie filling). I keep a few cans in my pantry for last-minute hummus cravings!
Does roasted pumpkin hummus freeze well?
Surprisingly yes! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and give it a vigorous stir – the texture stays creamy. Perfect for making big batches during pumpkin season!
Help! My hummus turned out too garlicky – how do I fix it?
Been there! Try adding more roasted pumpkin or chickpeas to balance it out. A teaspoon of honey or maple syrup can also mellow the sharpness. Next time, roast your garlic with the pumpkin for gentler flavor.
Can I make this nut-free?
You sure can! Just skip the tahini and add an extra tablespoon of olive oil. The pumpkin gives enough creaminess that you won’t miss it much.
Why is my hummus grainy instead of smooth?
Usually means the chickpeas weren’t blended enough. Next time, blend longer (up to 5 minutes) and make sure your pumpkin is completely pureed. Warm ingredients blend smoother too!
Nutritional Information
Let’s talk numbers – but first, a quick disclaimer! These values are estimates based on standard ingredients. Your exact nutrition may vary depending on brands and how much you lick the spoon (no judgment here!). Per 1/4 cup serving, you’re looking at:
- 120 calories – perfectly snackable!
- 6g fat (mostly the good kind from olive oil and tahini)
- 3g fiber to keep you satisfied
- 4g protein – not bad for a dip!
What I love most? This hummus packs a vitamin A punch from all that pumpkin – just another reason to feel good about going back for seconds!
Final Thoughts
There you have it – my absolute favorite way to celebrate pumpkin season! Give this roasted pumpkin hummus a try and make it your own. Snap a photo of your creation and tag me – I’d love to see your delicious spins on this autumnal staple!
51 Irresistible Roasted Pumpkin Hummus Hacks for Fall
A creamy and flavorful hummus made with roasted pumpkin, chickpeas, and warm spices.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 cups 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup roasted pumpkin puree
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 1–2 tbsp water (if needed for consistency)
Instructions
- Preheat oven to 400°F. Cut pumpkin into cubes, toss with 1 tbsp olive oil, and roast for 25 minutes until tender. Blend into a puree.
- In a food processor, combine chickpea, pumpkin puree, tahini, garlic, lemon juice, cumin, paprika, and salt.
- Blend until smooth. Add water if needed for a creamier texture.
- Drizzle with olive oil and sprinkle smoked paprika before serving.
Notes
- Use canned pumpkin puree for a quicker version.
- Adjust spices to suit your taste.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
