Name: Vegan Roasted Pumpkin Hummus
Prep time: 10 min
Cook time: 25 min
Total time: PT-487345H20M4S
Cuisine: Mediterranean
Ingredients: 1 cup roasted pumpkin puree (about 1/8 of a large pumpkin); ½ garlic head (around 5–6 cloves); 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed; ¼ cup fresh lemon juice (about 2 lemons); ½ tsp salt; 3 TBSP olive oil; ¼ cup tahini paste; ⅓ cup water

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Short description

I love how this creamy and vibrant vegan roasted pumpkin hummus brings together sweet, roasted pumpkin and classic Mediterranean flavors into a smooth, satisfying dip.

Vegan Roasted Pumpkin Hummus

Why You’ll Love This Recipe

I’m always on the lookout for hummus recipes with a twist, and this one delivers:

It’s rich and velvety thanks to roasted pumpkin puree.
Easy to make with mostly pantry staples and only minimal roasting.
A beautiful orange color that makes it perfect for holiday spreads or cozy snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup roasted pumpkin puree (about 1/8 of a large pumpkin)
½ garlic head (around 5–6 cloves)
2 cans (15 oz / 400 g each) chickpeas, drained and rinsed
¼ cup fresh lemon juice (about 2 lemons)
½ tsp salt
3 TBSP olive oil
¼ cup tahini paste
⅓ cup water

Directions

Preheat the oven to 400 °F (200 °C).
Wrap garlic cloves in foil and place alongside a thick slice of pumpkin on a baking sheet. Roast both for 20–25 minutes until tender.
Allow to cool, then remove garlic skins.
In a food processor, combine roasted pumpkin, roasted garlic, chickpeas, lemon juice, salt, olive oil, tahini, and water. Blend until smooth.
If the hummus is too thick, add an extra tablespoon of olive oil or water and blend again.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Garnish with smoked paprika, ground cumin, fresh parsley, and pumpkin seeds before serving.

Servings and timing

Servings: I find this recipe makes enough for about 8 servings (2–3 TBSP per person) — perfect for a party or family snack.
Timing: Prep time is about 10 minutes, roasting takes 20–25 minutes, and blending is another 5 minutes — so about 35–40 minutes total.

Variations

I like adding a pinch of cayenne or a few chipotle peppers in adobo for a smoky kick.
For extra creaminess, I sometimes blend in 2 TBSP of vegan cream cheese or coconut yogurt.
A dash of ground cinnamon and maple syrup can transform it into a subtly sweet dip.
To bulk it up, I blend in some roasted sweet potato or carrot.
Toasted pine nuts or walnuts make a great crunchy garnish instead of pumpkin seeds.

storage/reheating

I store leftover hummus in an airtight container in the fridge for up to 5 days. The flavors often mellow and deepen after a day. If it becomes too stiff, I stir in a little olive oil or water before serving. This hummus isn’t meant to be reheated — I serve it cold or at room temperature to preserve its creamy texture.

FAQs

What pumpkin is best for roasting?

I prefer using sugar pumpkins or pie pumpkins because they’re sweeter and creamier than large carving pumpkins.

Can I make this ahead of time?

Absolutely! I often roast the pumpkin and garlic a day in advance, refrigerate them, and then blend everything just before serving.

Is this hummus gluten-free and nut-free?

Yes—I use chickpeas, tahini, and pumpkin without any gluten or tree nuts. Just double-check that your tahini is nut-free.

Can I freeze extra hummus?

I recommend freezing small portion sizes in an air-tight container. I’ve frozen and thawed it successfully, but the texture is best if eaten within 1 month.

What can I serve it with?

I enjoy it with pita bread, grain crackers, fresh vegetable sticks, or spread on sandwiches and grain bowls. It’s very versatile!

Conclusion

I always find this Vegan Roasted Pumpkin Hummus to be a crowd-pleaser—comforting, creamy, and full of flavor. Whether for a cozy night in or as a colorful party dip, it’s a delicious way to enjoy pumpkin beyond the usual soup or pie.