Vegan Roasted Pumpkin Hummus
This vegan pumpkin hummus offers a delicious holiday twist to traditional hummus, using roasted pumpkin that provides a naturally sweeter taste and rich amber color – perfect for your Christmas table or any other special occasion.
Serve this vegan roasted pumpkin hummus with your favorite crackers, freshly sliced veggies, or slices of artisanal bread!
It’s super nourishing, super tasty, and incredibly easy to whip up in no time at all!
Is This Easy Pumpkin Hummus Recipe Low-Carb?
This really depends on how much roast pumpkin hummus you plan on eating in one sitting. For example, 1 tablespoon of traditional chickpea-only hummus usually contains 2-3 grams of net carbs (total carbs minus fiber). In this recipe, there are fewer chickpeas used due to the addition of pumpkin.
Depending on how much hummus you eat as well as your carb intake with other meals that day, this baked pumpkin dip could quite easily be factored into your overall carb limit for the day. Try to pair your hummus with low-carb vegetables such as sliced celery and cucumber.
Can I Make This Baked Pumpkin Dip Without a Food Processor?
Yes, you can. I love using my food processor for most dip recipes or whenever I want to achieve a smooth consistency but if you don’t own a food processor, you can definitely still make this hummus by mixing by hand and using something like a potato masher.
You will end up with more texture to your dip if you make it without a food processor, but it’ll still be irresistibly delicious.
What You’ll Need
- Pumpkin, roasted (blended into puree)
- Garlic
- Cooked chickpeas (canned chickpeas)
- Lemons (or ready made lemon juice)
- Salt
- Olive oil
- Tahini paste
- Water
To Serve with your Roast Pumpkin Hummus
- crackers
- slices of bread
- cucumber, carrot, or red bell pepper sticks
- roasted cauliflower florets
How to Make Vegan Pumpkin Hummus
Wrap your garlic cloves in foil, and roast them along with a thick slice of pumpkin at 400F (200C) for 20-25 mins. Let them cool before removing the skin.
Place all of your ingredients, including the pumpkin and garlic, into a food processor, and blend until smooth.
If the hummus is too thick, you can add a tbsp of olive oil or water to the mix.
Taste, and add a little salt if required.
Garnish with smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
Serve with crackers, bread, fresh vegetable sticks, or roasted cauliflower heads.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for Making this Vegan Pumpkin Dip Recipe
- You can serve your dip at room temperature or chilled – it’s completely based on personal preference.
- Easily double the ingredients of this hummus if you are catering to a larger crowd. This recipe makes 3.5 cups which will provide about 6-9 servings.
- Add some ground turmeric or paprika for a rich color which you may enjoy with the holidays ahead.
- Garnish your hummus with a sprinkling of chickpeas, pumpkin seeds, fresh parsley, and a sprinkle of smoked paprika and ground cumin.
How to Store Your Pumpkin Tahini Dip
While I always enjoy my roast pumpkin hummus as fresh as possible, any leftover hummus can be stored in the refrigerator in an airtight container (or in the serving bowl with plastic wrap covering) for up to 5 days.
For this reason, this baked pumpkin dip is great for making a day or two in advance. In fact, some say that it actually tastes the best after a day or two.
Can I Freeze Roasted Pumpkin Dip?
Yes! You may be happy to learn that this delicious vegan pumpkin dip recipe can be frozen for up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator and give it a good stir before serving. If you feel like the hummus needs it, you could add a small amount of olive oil once thawed.
While there’s always going to be the possibility of ice crystals forming on the frozen hummus, if you’ve prepared and stored it correctly then you shouldn’t run into this problem.
Other Delicious Vegan Dips to Try:
- Lebanese Baba Ganoush
- Vegan Cashew Queso
- Vegan Buffalo Jackfruit Dip
- Spinach & Artichoke Dip
Vegan Roasted Pumpkin Hummus
Ingredients
- 1 cup of roasted pumpkin puree about 1/8 of a large pumpkin
- 1/2 garlic head around 5-6 cloves
- 2 cans 15oz or 400g chickpeas
- 1/4 cup fresh lemon juice around 2 lemons
- 1/2 tsp salt
- 3 tbsp olive oil
- 1/4 cup tahini paste
- 1/3 cup water
Instructions
- Wrap your garlic cloves in foil, and roast them along with a thick slice of pumpkin at 400F (200C) for 20-25 mins.
- Let them cool before removing the skin.
- Place all of your ingredients, including the pumpkin and garlic, into a food processor, and blend until smooth.
- If the hummus is too thick, you can add a tbsp of olive oil or water to the mix.
- Taste, and add a little salt if required.
- Serve sprinkled with smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
