This Roasted Pumpkin Hummus is an alternative to the traditional hummus definitely worth trying. If you love pumpkin like me you need to try this! It’s full of flavour, creamy and so delicious! It is the best with some crackers, warm bread or raw vegetables.
Today I’m sharing this delicious new hummus combination that I’ve been loving recently. It’s crazy how much I love hummus. I love experimenting with different types of hummus, and this one with pumpkin is one of my favourite variations, it’s out of this world! Sometimes it’s nice to try something new and if you want to switch things up with your hummus this is a must-try!
This version takes a bit longer than traditional hummus because you need to roast the pumpkin first. Although, what I like to do it cut it into very small pieces so the cooking time is reduced by a lot. The roasted pumpkin gives it all the flavour, and together with tahini, lemon, olive oil and fresh rosemary it has the nicest and richest flavour. It is topped with olive oil, fresh rosemary and pumpkin seeds for a bit of crunch. Using pumpkin seeds, doesn’t only add a nice kick to it, but also avoids food waste as seeds are often throw away/
This pumpkin hummus is:
- Rich
- Full of flavour
- Easy
- Smooth
For this Roasted Pumpkin Hummus, you will need:
- Chickpeas
- Pumpkin
- Tahini
- Lemon
- Olive oil
- Paprika
- Fresh rosemary
- Salt
Step by step Instructions
1.Preheat the oven to 200C. Peel the pumpkin and keep the seeds. Wash and dry the seeds and season them wilt olive oil, salt and paprika. Cut the pumpkin into small cubes and leave it unseasoned. Place both the pumpkin seeds and the pumpkin and put them in the oven. Keep an eye on the seeds and remove them from the oven when crunchy (around 10 minutes) and let the pumpkin cook until it is soft (20/30 mins).
2.In a food processor, combine chickpeas, cooked pumpkin, olive oil, lemon juice, tahini, paprika, rosemary and salt. Blend until smooth.
Place in bowl and top with olive oil, pumpkin seeds, and some paprika and rosemary. Enjoy!
What Do I Serve with Pumpkin Hummus?
The same things you enjoy with your regular hummus: Choose your favorite crackers, toasted pita bread, chips or veggies. This hummus is also delicious as a sandwich spread.
How Long Does Pumpkin Hummus Last?
Store your pumpkin hummus in an airtight container in the fridge. It will keep for up to a week.
Creamy and savoury Roasted Pumpkin Hummus
Ingredients
- 1 can chickpeas (rinsed) 240 g
- 1/2 a Japanese pumpkin
- Juice of 1 lemon
- 1/3 cup tahini 50g
- 1 tsp paprika
- a pinch of salt
- 1/5 cup olive oil 50g
- fresh rosemary to taste
Instructions
- Preheat the oven to 200C. Peel the pumpkin and keep the seeds. Wash and dry the seeds and season them wilt olive oil, salt and paprika. Cut the pumpkin into small cubes and leave it unseasoned. Place both the pumpkin seeds and the pumpkin and put them in the oven. Keep an eye on the seeds and remove them from the oven when crunchy (around 10 minutes) and let the pumpkin cook until it is soft (20/30 mins).
- In a food processor, combine chickpeas, cooked pumpkin, olive oil, lemon juice, tahini, paprika, rosemary and salt. Blend until smooth.
- Place in bowl and top with olive oil, pumpkin seeds, and some paprika and rosemary. Enjoy!
