Savory Pumpkin Hummus Recipe with Roasted Garlic
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Do you like hummus? And pumpkin? Have you ever had a pumpkin hummus?
If you are like me, you might be questioning if that even sounds delicious or not. Traditional hummus has a very sharp flavor and I just didn’t see the pumpkin even coming through all that as it is much milder. However, I gave it go anyways and I was incredibly surprised at the results!
Trust me when I say it’s the best of both worlds, really. So it goes without saying I’m incredibly excited to share with you my favorite recipe for pumpkin hummus: Pumpkin Hummus with Roasted Garlic. This hummus is savory, creamy, and subtly flavorful. The roasted garlic, pepitas, and pumpkin give it a mellow nutty flavor with just a hint of garlic and pumpkin.
All you need for this recipe is a stovetop or oven and a blender or food processor.
If you are even the least bit curious about this, please read on. I promised you won’t be disappointed.
I have a confession to make: I’m not the biggest fan of hummus. Now don’t get me wrong here, I do like hummus but in very small amounts. I just get tired of the taste quickly. The store-bought stuff is usually too sharp with the lemon and the batches I make at home were usually too big that I never got through it all in time before it went bad.
So I started making it exclusively for pot-lucks and parties. I could enjoy a little at home and give the rest away that night. Then I could have my hummus and eat it too- so to speak.
I have always wanted to be a hummus addict. The dish is so good for you. It’s completely vegan, gluten, and dairy free. It is packed with nutrients and plant-based proteins. The vitamins and minerals in hummus include iron, folate, phosphorus and B vitamins as well as manganese, copper, and magnesium. It also contains virgin olive oil and chickpeas which help combat inflammation and heart disease. Hummus is a good source of fiber which may promote weight loss. Really, there are so many reasons to love the stuff.
So when I was coming up with this recipe, I kept a few things in mind. First, we needed to tone down the sharp flavors in hummus. So I started with immediately reducing the suggested amount of lemon since that seemed the most obvious one. I didn’t picture a lemony tasting pumpkin hummus.
Second, I roasted the garlic instead of using it raw. Roasted garlic is much more mellow in flavor and slightly sweet so I thought it would be perfect with the pumpkin. If you’ve not roasted garlic before, it’s really easy. I’ll show you how to do that later on.
Third, I substituted out the tahini with pepitas. I know some die-hard traditional hummus fans might boo at me for that but I just thought it makes sense. Pepitas are pumpkin seeds after all, and might even bring out a little more pumpkin flavor in the finished hummus. I think it did exactly that!
Tips for Roasting Garlic and Making the Hummus
When roasting garlic, you can either use a cast-iron skillet on a medium heat or the broiler setting in the oven depending on your preference. Keep the skins on the clove pieces and lay them on the baking sheet or skillet. Roast cloves until they are brown which takes about 6-8 minutes and turn them to evenly brown on all sides. That’s it!
This recipe calls for using fresh roasted pumpkin. If you live in a part of the world where pumpkins are still in season at your local food mart, it’s not that difficult to make. Just look for the smaller pumpkin labeled “pie” or “sugar” pumpkin. I’ve got an entire post devoted to talking about what pumpkins to choose and how to roast them in the oven here. It is so much better than the canned stuff that there really is no comparison. That being said, if you cannot get any pumpkins near you or just don’t have the time, canned pumpkin will be suitable. Just make sure it isn’t pie filling.
Also, the same thing can be said for the chickpeas as well. Cooking up your own chickpeas at home is much better than the canned ones but these do take a little planning and preparation ahead of time. If you opt for the canned chickpeas, drain and wash them in cold water before putting them in the blender or food processor. To get 1 1/2 cups of cooked chickpeas, cook 3/4 cup of dried chickpeas.
The last item I want to mention is the amount of water. I found a cup of water is a good starting point but depending on how dry your cooked chickpeas are will vary the total amount of liquid you will need to use. So I would say start with a cup of water and add any additional water a tablespoon at a time to reach the desired thickness. I found 3 extra tablespoons were enough for the hummus in the picture to your right but you might need more or less.
Now onto the fun part!
Love pumpkin? Love hummus? Why not combine the two? This is a savory hummus with a hint of pumpkin, spices, and garlic. It is completely vegan, gluten and dairy free.
- 1 1/2 cups cooked chickpeas
- 1/4 cup pepitas
- 3/4 cup roasted pumpkin
- 4 cloves garlic, roasted
- 3 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- 3/4 tsp. cumin, ground
- 1/2 tsp. salt
- 1/2 tsp. cinnamon, ground
- dash mace, ground (optional)
- 1 cup filtered water (+ 1-3 tbsp. to reach desired thickness)
- chives, chopped (optional)
With the skins on roast garlic in the oven on broiler setting or on the stovetop on a medium heat in a cast-iron skillet until brown on all sides for 6-8 minutes.
Put all ingredients in the blender or food processor with 1 cup of water.
Blend until smooth. Add extra water one tablespoon at a time until you reach desired consistency.
Garnish with chives (if desired) and serve with pita chips (or bread) or fresh vegetables.
1 1/2 cups cooked chickpeas = 1 15 oz. can
If using canned chickpeas, drain and rinse them in water before using.
Serving size is 1/2 cup of hummus.
I really hope you like this savory pumpkin hummus as much as I do! It’s very mellow in flavor as compared to traditional hummus. Because of that mildness, a complex profile of pumpkin, pepitas, and spices really shines through. For those out there like me who like hummus but don’t eat very much, this might be the hummus you’ll crave.
Got some holiday parties coming up soon? Bring something unusual that everyone will notice! This hummus is vegan, gluten, and dairy free so anyone can eat it. It goes great with pita bread or chips and dipping vegetables like carrots, broccoli, and tomatoes.
If you have any questions about this recipe, please leave a comment below and I will happily help out. Also, if you give this recipe a try I would love to hear what you think (or even better a picture!). Thanks so much for visiting Late Summer Mama!