Savory Pumpkin Hummus Recipe with Roasted Garlic

Savory Pumpkin Hummus Recipe with Roasted Garlic

pumpkin hummus titleDo 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.

pumpkin hummus

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.

pumpkin hummus

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 Hummuspumpkin hummus up close for texture and thickness

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!

5 from 1 vote
Pumpkin Hummus with Roasted Garlic
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

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.

Course: Appetizer, Snack
Cuisine: American, Mediterranean
Keyword: pumpkin hummus recipe, recipe for pumpkin hummus, savory pumpkin hummus
Servings: 6
Calories: 270 kcal
Author: Tina
Ingredients
  • 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)
Instructions
  1. 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.

  2. Put all ingredients in the blender or food processor with 1 cup of water.

  3. Blend until smooth. Add extra water one tablespoon at a time until you reach desired consistency.

  4. Garnish with chives (if desired) and serve with pita chips (or bread) or fresh vegetables.

Recipe Notes

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!

Happy Blending!




14 thoughts on “Savory Pumpkin Hummus Recipe with Roasted Garlic”

  • Hi and thanks for the tasty looking recipe on your site. Just in time for left over pumpkins after Halloween. Can’t say I’m that fond of pumpkins but I do like the look of this Hummus. Your visuals are beautiful and really make your text stand out, thanks for sharing this with your site viewers.kenny

    • Hi Kenny! Thanks for visiting and taking the time to talk with me.

      I hope you give this hummus a try. Let me know if you have any questions regarding the recipe. Likewise, I would love to hear back from you on how it came out. Thanks again!

      Take care! Tina

  • I love hummus, I have it quite frequently. But this version of hummus I’ve never heard or seen before. But since my family likes pumpkin pie, maybe they will like pumpkin hummus as well. My children do not like chick pea hummus, so will give your recipe a try.

    What made you to try making hummus this way?

    • Hi Randa!

      I used to work a few restaurants when I lived in Austin. If you aren’t familiar with Austin, it is a huge foodie town so I got a large amount of exposure to all sorts of foods and combinations I wouldn’t have thought of on my own. One of those was a hummus sampler. It had a standard hummus, of course, but also a jalapeno, sun-dried tomato, and a herbal one. The jalapeno one was my favorite but they were all really good. It inspired me to try other ideas and with how much pumpkin there is around Portland, OR., I just had to give it a try.

      I really hope you try it out. I think this might have beaten out the jalapeno hummus for now and I really liked that hummus. If any questions come up, please get in touch. I’m always here to help! Likewise, I would love to hear back on how it worked for you. Thanks again!

      Take care, Tina

  • I absolutely have to try this.  I love the sound of pumpkin and garlic.  Then when you turn it into home made hummus, I dont know how you could go wrong.  I love hummus but agree the store bought ones could be a bit bitter or a bit strong.  I would like to know if you prefer bread or crackers with your hummus.  Thank you for taking the time to write this.

    • Hi Dale! Thanks for visiting and taking the time to chat with me!

      I really love this hummus with pita chips but I made a hummus wrap a few days ago and it was fantastic! So it tastes great on both bread and chips. If you are looking for a healthier alternative to breads and chips, broccoli, cauliflower, and other dipping veggies work very well too!

      I really hope you try this recipe. If you have any questions, please get in touch with me. I’m always here. Likewise, I would love to get your feedback and rating on how this recipe worked for you if you have the time. Thanks so much!

      Take care, Tina

  • Sounds lovely. We can still get fresh pumpkins in the UK so that means real flavour.

    I would never have thought of adding pumpkin to Hummus. I absolutely love hummus and have used it for years with Falafels and on rye bread with cold meats and salad.

    Most people do put too much lemon in and it can drown the flavour.

    Tahini is a powerful taste and I have used roasted sesame seed oil in the past as a milder alternative.

    Years ago I found a shop in Denmark that sold hummus flour – cooked. It was blended with sesame and you could make hummus with just water and add your own garlic and lemon juice to flavour.

    It is difficult to find in shops here though.

    Pumpkin Hummus, here we come.

    • Hi HappyB! Thanks so much for visiting and taking the time to talk with me!

      That’s awesome pumpkins are still going strong in the UK. In Texas, the season lasts maybe a few weeks at most. It’s kind of sad. Now I live in the Pacific NW and pumpkins are still everywhere!

      That’s crazy you can get dried hummus! It makes sense but I don’t imagine it is anywhere near as good as making the stuff from scratch though. Probably in a way very similar to instant mashed potatoes. At least that is what it reminds me of.

      I do hope you give a go! Let me know if you have any questions. Please post a picture! I would love to see how it works out for you. Also, if you do give it a try, I would appreciate any feedback and ratings.

      Take care, Tina

  • Hi Tina,

    I never heard of pumpkin hummus, so this is something I will have to try. Like you I enjoy making things at home because the taste is just so much better. I never actually looked for the dried chick peas, are they located in the same place as those navy and pinto beans at the store? I have used the canned chick peas also, so i could make do with them. I love garlic, even raw and minced for buttered garlic bread! Yum.

    I do think that the raw minced garlic in this recipe would be too overpowering, but you never know, I may get in the mood to try it? I am curious about the pepitas? I have never heard of them before. Where do you find them? Thanks Tina, for this great recipe! I can’t wait to try it!

    Chas

    • Hi Chas! Thanks so much for visiting and taking the time to chat with me!

      You got it! Dried chickpeas are usually found in the same area with the other dried beans and legumes. and you treat it the exact same way too. Let them soak overnight and boil them for about 2 hours or less. Don’t add salt as that can make them tough.

      As far as pepitas, those are pumpkin seeds without the shells. I usually find them raw or dry roasted in the bulk section of my local grocery stores. You can find them on Amazon as well. Either raw or roasted ones will work but the roasted ones are what I used for this recipe.

      I really hope you try this recipe! If you have any questions that come up, please don’t hesitate to contact me. Also, send me a photo or some feedback on what you think. I look forward to hearing from you!

      Take care, Tina

  • Wow, now this recipe so many good things combined into a single bit on one of my favorite dippers – the pita chip. Not only are you adding amazing roasted garlic, YUM, but the pepitas are a great addition to the texture. Great thinking, seriously. The pumpkin with the cinnamon is a great addition. Keep up the creative recipes. I so love these pumpkin recipes. I didn’t have mace, but I used just a dash of nutmeg as a substitute. All seem good. But the garlic and pumpkin were the highlights. Thanks!

    • Hi JB and thank you!

      I’m really glad it worked out so well for you! I was thinking the same thing you were, how to combine so many good things into one healthy snack. I really liked the cinnamon in it as well but I definitely wanted to keep it on the lighter side because cinnamon can get overpowering quickly. Nutmeg and mace substitute each other in any recipe so you made the right call. I’m so happy you enjoyed it!

      Thanks again JB! I always appreciate hearing from you!

      Take care, Tina

  • Hi Tina

    The way you describe it is so mouthwatering and I just have to try it. I’m a garlic fan and every recipe with garlic is worth trying.

    To be honest I never tasted pumpkin hummus before and with your detailed recipe I can now try it out and taste it for the first time. Wow! I can’t wait and it look so delicious in your pictures. Would you only recommend your recipe or would you also suggest trying the original one?

    Thanks for this one, Tina and take care!

    • Hi Nicolaas! Thanks for taking the time to visit and talk with me!

      You might think I put the cart before the horse but I don’t have a standard hummus recipe posted unfortunately. Now that you bring it up, I probably should do that very soon. 🙂 

      I’m really tempted to try roasted garlic in a regular hummus too now. I wonder if the raw garlic is one of the things that I find to be too much. You got my brain turning on it now. Thank you! I love talking with people on here, you all are so inspiring!

      Take care, Tina

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