89% would make this again

Pumpkin Hummus Recipe

Name: Pumpkin Hummus Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: For the hummus; 1 can chickpeas, approximately 400g (14oz), drained and rinsed, yielding around 240g (1½ cups); ½ teaspoon baking soda; 2½ teaspoons sesame seeds; 2 garlic cloves, peeled and minced; 2 teaspoons sugar; 1 teaspoon fine sea salt; 6 tablespoons water (90ml or ⅜ US cup); 2 tablespoons olive oil (30ml); 1 tablespoon lemon juice (15ml); For the pumpkin puree; 1 butternut squash, approximately 800g to 1kg (1¾ to 2¼lb) whole or enough prepared purée to measure ¾ cup (180ml); 1 to 2 teaspoons olive oil, for roasting; 1 to 2 teaspoons water or lemon juice, only as needed to help the squash blend smoothly; Ground cumin, optional, to taste; Smoked paprika, optional, to taste; For serving; Cheese crackers of your choice; A little extra olive oil, optional; A light sprinkle of smoked paprika, optional

Vish G

October 29, 2026

A fall ready pumpkin hummus recipe that will leave you wanting more with every bite. A savoury and tasty homemade dip that’s easy to make and even easier to finish! We’ll take you through how to make everything fresh at home while providing you with a quick ‘n’ easy swap so you can use canned pumpkin puree for those of you who are short on time. Every guest that tasted the fresh roasted version really enjoyed the taste. Serve and enjoy with some cheese crackers.

Pairing Suggestions

Halloween Skull Pizza

Cranberry Lime Vodka

Mummy Oreo Cookies

PREP TIME

20 MIN

COOK TIME

45 MIN

SERVINGS

Ingredients

For the hummus
1 can chickpeas, approximately 400g (14oz), drained and rinsed, yielding around 240g (1½ cups)
½ teaspoon baking soda
2½ teaspoons sesame seeds
2 garlic cloves, peeled and minced
2 teaspoons sugar
1 teaspoon fine sea salt
6 tablespoons water (90ml or ⅜ US cup)
2 tablespoons olive oil (30ml)
1 tablespoon lemon juice (15ml)
For the pumpkin puree
1 butternut squash, approximately 800g to 1kg (1¾ to 2¼lb) whole or enough prepared purée to measure ¾ cup (180ml)
1 to 2 teaspoons olive oil, for roasting
1 to 2 teaspoons water or lemon juice, only as needed to help the squash blend smoothly
Ground cumin, optional, to taste
Smoked paprika, optional, to taste
For serving
Cheese crackers of your choice
A little extra olive oil, optional
A light sprinkle of smoked paprika, optional

Instructions

Preheat your oven to 190°C (375°F conventional) or 170°C (340°F fan). Peel the butternut squash, cut off the top and bottom then cut it in half lengthways. Scoop out the seeds and stringy bits with a spoon.
Lightly score the cut flesh in a crosshatch pattern taking care not to cut through the skin. Rub or brush the flesh with the olive oil then place the squash cut side down on a lined baking tray.
Roast for 40 to 50 minutes, checking after 35 minutes. The squash is ready when a fork slides easily into the thickest part and the flesh is very soft. If it needs longer, return it to the oven until tender. A little golden colour is welcome as it helps develop a sweeter more richer flavour.
Remove the squash from the oven and allow it to cool until comfortable to handle. Scoop the flesh away from the skin and place it in a blender or food processor. Let excess steam escape rather than covering the warm squash, as trapped moisture can make the purée too watery.
Blend the squash on its own first. If it’s too dry for the blades to move properly add 1 teaspoon of water or lemon juice at a time, blending between additions until the mixture becomes smooth. Lemon juice is a particularly good choice because it adds freshness and balances the natural sweetness of the squash. Avoid adding too much liquid and use only a little olive oil if you prefer a richer flavour.
If you want to add cumin or smoked paprika, blend in a small pinch of either or both then taste and adjust to your liking. These spices are optional so you can leave them out for a simpler pumpkin flavour.
For an especially smooth purée simply press it through a fine mesh sieve with the back of a spoon. This removes any remaining fibres and helps create a silky texture. Measure out ¾ cup (180ml) of purée and set it aside. If you have extra then save it for another use.
Put the drained and rinsed chickpeas in a saucepan and cover them with fresh water. Add the baking soda and bring to a gentle simmer. Cook for approximately 5 minutes until the chickpeas are very soft and some skins begin to loosen. Drain and rinse thoroughly with fresh water. Remove any loose skins that remain if you want an even smoother hummus.
Add the sesame seeds, garlic, sugar, salt, water, olive oil and lemon juice to a blender or food processor. Add the softened chickpeas and blend until the mixture is creamy, stopping to scrape down the sides as needed. If necessary, blend for a little longer to break down the sesame seeds and chickpeas thoroughly.
Measure out 1 cup (240ml) of the finished hummus and add it to a bowl or food processor with the ¾ cup (180ml) of pumpkin purée. Blend or stir until evenly combined and smooth. This ratio keeps the hummus slightly more dominant while allowing the roasted squash flavour to come through. If your original hummus batch makes more than 1 cup, save the remainder for another meal.
Taste the finished dip. If it tastes too sweet, add a few drops of lemon juice. If it needs more seasoning, add a small pinch of salt. If you would like a warmer flavour, add a little more cumin or smoked paprika. Make small adjustments tasting after each addition.
If the hummus feels too thick, blend in water 1 teaspoon at a time until it reaches your preferred consistency. Avoid adding extra liquid unless needed as the pumpkin already contributes moisture.
Transfer the hummus to a serving bowl. Finish with a small drizzle of olive oil and if desired a light dusting of smoked paprika. Serve with cheese crackers for dipping.