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roasted pumpkin and garlic hummus

Roasted Pumpkin Hummus

  • Total Time: 45 min +
  • Yield: 3 ½ cups 1x


  • 1 Cup Pumpkin puree (or ⅛ pumpkin, roasted)
  • 1/2 HEAD of Garlic
  •  2 Cans Chickpeas (or 3 Cups cooked chickpeas)
  • ¼ Cup Lemon Juice (approx 2 lemons )
  • ½ teaspoon Salt
  • 3 Tbsp. Olive oil
  • ¼ Cup Tahini paste
  • ⅓ Cup Water

 Serve with:

  • crackers

  • slices of bread

  • cucumber, carrot, or red bell pepper sticks

  • roasted cauliflower florets


  1.  Preheat the oven to 400° F.  Place a slice of pumpkin on a baking sheet with a silpat or parchment paper.  Place the 1/2 head of garlic in aluminum foil and drizzle a little oil on top.  Fold to close.  Roast 20-25 minutes or until fork-tender and the garlic can easily be pierced with a fork.  Squeeze the garlic out into the food processor.  

  2. Place the chickpeas in a food processor and begin to pulse until they are broken apart.  Scrape down the sides and add the rest of the ingredients until smooth. If the hummus is too thick, you can add a little more oil or water until the desired consistency.

  3. Season with salt and pepper.

  4. When serving, garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds and a fresh drizzle of oil on top.

  5. Store leftovers it in an airtight container in the fridge for up to 5 days. 

Alternate:  Pumpkin puree may also be used in lieu of roasting the pumpkin.  However, roasting the garlic is still recommended to tone down the pungent raw garlic taste. 

  • Prep Time: 10 min
  • Cook Time: 30 min

 *Limited period offer.



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