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A bowl of Vegan Roasted Pumpkin Hummus garnished with chickpeas, pumpkin seeds, herbs, and oil, with a bowl of chickpeas in the background.

Vegan Roasted Pumpkin Hummus

I started making Vegan Roasted Pumpkin Hummus for Thanksgiving, but now it's my favorite fall dip year-round. Roasted pumpkin and garlic blend with chickpeas, tahini, lemon juice, and olive oil for a creamy hummus that's savory with a hint of sweetness. I serve it for potlucks, family gatherings, and meal prep because it's easy to make ahead and feeds a crowd. Store it in the fridge for up to 5 days and enjoy with pita, crackers, or veggies.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 25 minutes
Total Time: 1 hour
Course: Appetizer, Dips
Cuisine: Mediterranean
Keyword: Vegan Roasted Pumpkin Hummus
Servings: 3.5 cups
Calories: 464kcal
Author: Mandy Applegate

Ingredients

  • 1 cup of roasted pumpkin puree about 1/8 of a large pumpkin
  • ½ garlic head around 5-6 cloves
  • 2 cans 15oz or 400g chickpeas
  • ¼ cup fresh lemon juice around 2 lemons
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • ¼ cup tahini paste
  • ⅓ cup water
US Customary - Metric

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

Here are my best tips for making this hummus turn out perfectly every time:
  • Don't skip roasting the garlic: It becomes sweet and mellow rather than sharp and pungent, which makes a huge difference in the final flavor.
  • Use fresh lemon juice: Bottled lemon juice tastes flat and artificial compared to fresh, which brightens the other flavors and balances the sweetness of the roasted pumpkin.
  • Blend longer than you think: Keep the food processor running for at least 2-3 minutes after everything looks combined to achieve a super-smooth, creamy texture without any graininess.
  • Add liquid gradually: If your hummus is too thick, add water or olive oil one tablespoon at a time to control the consistency and avoid making it too runny.
  • Adjust seasoning after chilling: Flavors mellow when cold, so taste the hummus after it's been refrigerated and add more salt or lemon juice if needed before serving.
  • Flash freeze for meal prep: Spread the hummus in a thin layer on a parchment-lined baking sheet and freeze for 1 hour, then break into chunks and store in freezer bags so you can grab just what you need without thawing the whole batch.

Nutrition

Calories: 464kcal | Carbohydrates: 46g | Protein: 17g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 1063mg | Potassium: 615mg | Fiber: 14g | Sugar: 3g | Vitamin A: 10946IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 5mg
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