Pumpkin hummus

Pumpkin hummus: the variant of the delicate and inviting Middle Eastern recipe

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Pumpkin hummus is a tasty variant of chickpea hummus, a sauce of Middle Eastern origin based on chickpeas and tahini: a very easy recipe to make and ideal when the pumpkin is in season. In this version, we used a whole pumpkin and cooked it with oil and garlic until tender. Then we mixed it with tahini, a sesame seed paste essential for this dish. You can use pumpkin hummus as an appetizer, accompanying it with breadsticks, with pieces of focaccia or even with fresh vegetables.

Ready in: 1 hour


WHOLE PUMPKIN about 500 grams
TAHINA 2 tablespoons
GARLIC 2 cloves
SALT as required
PEPPER as required

Nutrition Facts

Servings: 8
Amount per serving
Calories 148
% Daily Value*
Total Fat 5.5g 7%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 7mg 0%, Total Carbohydrate 19.9g 7%, Dietary, Fiber 5.2g 19%, Total Sugars 3.7g, Protein 6.4g, Vitamin D 0mcg 0%, Calcium 74mg 6%, Iron 2mg 12%, Potassium 440mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to make pumpkin hummus

Pumpkin hummus

Equip yourself with a sharp knife and cut the cap of the pumpkin: pay attention to the blade when you do it. Remove the pumpkin seeds, then collect the pulp and set it aside (1).

Pumpkin hummus

Preheat the oven to 180 degrees. Put the pumpkin pulp cut into coarse pieces in a pan (2): season it with a drizzle of oil and some garlic cloves, then bake it in the oven for about 45 minutes or until the pulp becomes tender. Once ready, let the pulp cool.

Pumpkin hummus

Then put the pumpkin in the mixer together with the juices released in the pan and a clove of garlic: add the juice of half a lemon, the tahini and the chickpeas (3).

Pumpkin hummus

Season with salt and pepper to taste and blend until everything becomes a smooth cream: you can soften it, if necessary, with a tablespoon of oil or two fingers of water. Measure out the lemon juice as you like. Once the cream is ready, transfer it to a bowl and serve.


For this recipe you can also use pumpkin already cut into pieces: it will be faster and more practical. You can buy tahini in ethnic food stores, but also in some supermarkets: but try to make it at home, the result will be exceptional.

Flavour the pumpkin hummus as you like: aromatic herbs such as mint, lemon thyme or fresh parsley are very suitable. You can also add linseed or sunflower seeds to create a contrast between the consistency of the pumpkin and its crunchiness. In addition, you can store pumpkin seeds and use them to dress salads or fresh cheeses.


You can keep pumpkin hummus for 2-3 days in the fridge, closed in an airtight container.

You may be interested to read about the how to check oil temperature blogpost/ Lomo saltado recipe/ Peruvian Ceviche recipe/ Sea bass ceviche recipe/ Lomo saltado recipe.

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