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Vegan Roasted Pumpkin Hummus

Vegan Roasted Pumpkin Hummus

Mandy Applegate
This vegan pumpkin hummus offers a delicious holiday twist to traditional hummus, using roasted pumpkin that provides a naturally sweeter taste.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 25 minutes
Total Time 1 hour
Course Recipes
Cuisine Snacks
Servings 3 1/2 cups
Calories 143 kcal

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.

Notes

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.

Nutrition

Serving: 1gCalories: 143kcalCarbohydrates: 6gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gSodium: 243mgFiber: 1gSugar: 1g
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