Creamy Roasted Pumpkin Hummus

Creamy Roasted Pumpkin Hummus: Your New Fall Favorite!

If you're looking for a cozy, flavorful dip to elevate your snack game or add to your nourish bowls, this Easy Pumpkin Hummus is about to become your go-to! Made with roasted butternut squash (or pumpkin, depending on where you're from!), this hummus is creamy, lightly spiced, and oh-so-delicious. It’s perfect for dipping bread or crackers, spreading in wraps, or dolloping onto vibrant bowls. Let’s dive into this simple, wholesome recipe that’s as nourishing as it is tasty! A quick note: In Australia, we call butternut squash "pumpkin," and that’s what I’m using here. But whether you call it pumpkin or squash, it works beautifully. "Squash hummus" just doesn’t have the same ring to it, right? Use your favorite—either way, you’re in for a treat!

Why You’ll Love This Pumpkin Hummus

• Rich & Creamy: Roasted pumpkin brings a natural sweetness and velvety texture.

• Lightly Spiced: Smoked paprika and cumin add warmth without overpowering.

• Versatile: Perfect as a dip, spread, or bowl topper.

• Healthy & Wholesome: Packed with nutrients from pumpkin, chickpeas, and tahini.

Ingredients (Makes about 2 cups)

• 500g butternut squash or pumpkin (yields ~1 cup cooked flesh)

• 1 (420g) can chickpeas, drained and rinsed

• 1–2 garlic cloves (adjust to taste)

• 1/4 cup hulled tahini

• 1/4 cup extra virgin olive oil (plus extra for serving)

• Juice of 1 lemon (~1/4 cup)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• Pinch of cracked black pepper

• Pinch of salt (or to taste)

• Optional toppings: Sesame seeds, chopped parsley, extra olive oil, and a sprinkle of smoked paprika

How to Make Pumpkin Hummus

1. Roast the Pumpkin
   Preheat your oven to 200°C (400°F). No need to peel the pumpkin yet—cut it into quarters, place the pieces face-down on a lined baking tray, and roast for about 40 minutes or until tender. The skin will peel off easily once cooked. Let it cool slightly, then remove the skin and measure out 1 cup of the soft, roasted flesh.

2. Blend It Up
   In a food processor or high-speed blender, combine the 1 cup of roasted pumpkin, drained chickpeas, garlic, tahini, olive oil, lemon juice, smoked paprika, cumin, salt, and pepper. Blend on high until smooth and creamy. Taste and adjust with more lemon, salt, or spices if needed.

3. Serve with Style
   Spoon the hummus into a bowl and make it Instagram-worthy with a drizzle of olive oil, a sprinkle of sesame seeds, some chopped parsley, and a pinch of smoked paprika. Serve with crusty bread, crackers, or veggie sticks, or use it as a spread in wraps or a base for nourish bowls.

4. Store It
   Keep any leftovers in an airtight container in the fridge for up to 5 days. Trust me, it won’t last that long!

Tips for the Best Pumpkin Hummus

• Customize the flavor: Add more garlic for a punchier kick or extra lemon for brightness.

• Make it your own: Swap smoked paprika for chili powder if you like a bit of heat.

• Texture tweak: If you prefer a thinner hummus, add a tablespoon or two of water while blending.

Why This Recipe Works

The roasted pumpkin brings a subtle sweetness that pairs perfectly with the nutty tahini and earthy chickpeas. The spices—smoked paprika and cumin—add just the right amount of warmth, making this hummus feel like a hug in a bowl. Plus, it’s super easy to whip up and stores well, so you can enjoy it all week long.Give this recipe a try, and let me know how it turns out! Save this post for later, and follow me on Pinterest for more plant-based, feel-good recipes that make healthy eating delicious. Also check out the Ultimate Vegan Cookbook, link below!