This roasted pumpkin hummus is creamy, smoky, and just a little sweet from the roasted pumpkin.
It’s the kind of dip that feels cozy and fancy all at once.
I love making it when I want something simple but different—especially in fall, though I eat it all year.
It’s perfect with pita chips, veggies, or spread on toast.
The smoked paprika gives it a deep, warm flavor that makes the whole thing pop.
Why I Love This Recipe
This recipe is on repeat in my kitchen. It’s one of those things that’s super easy to make but always gets compliments.
- The texture is ultra creamy without using dairy
- Roasting the pumpkin makes it naturally sweet and caramelized
- It’s full of flavor, thanks to garlic, tahini, and smoked paprika
- It’s great for meal prep and gets better after a day in the fridge
- It’s not your everyday hummus — it’s got that special twist
Makes
6 servings
Time
40 minutes total (includes roasting time)
Macros (Per Serving)
- Calories: 180
- Protein: 5g
- Carbs: 17g
- Fat: 11g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Roasting pumpkin concentrates its natural sugars and deepens its flavor, making the hummus more complex. The tahini blends with the lemon juice to create a creamy emulsion, and the chickpeas add body and protein. Smoked paprika adds a hit of umami and a subtle smokiness that balances the sweetness of the pumpkin. Blending everything warm helps the texture turn out smoother, too.
Common Mistakes
- Using raw pumpkin: Raw pumpkin won’t blend well or taste sweet—roasting is key.
- Skipping the ice water: Ice water fluffs the hummus and makes it extra creamy.
- Using canned pumpkin purée: It’ll work, but the flavor won’t be as rich or caramelized.
- Not peeling chickpeas: Optional, but removing skins makes the hummus super smooth.
What to Serve With
- Warm pita bread or pita chips
- Cucumber, carrot, and bell pepper sticks
- Toasted sourdough
- Crackers
- As a spread in wraps or sandwiches
FAQ
Can I use canned pumpkin?
Yes, but the flavor won’t be as deep or rich. Roasting fresh pumpkin makes a big difference.
How long does it last in the fridge?
About 5 days in an airtight container.
Can I freeze this hummus?
Yep! Freeze in a sealed container for up to 3 months. Let it thaw in the fridge overnight.
Is this hummus spicy?
Not at all! Smoked paprika is smoky, not hot. Want a kick? Add cayenne.
Can I make it without tahini?
Yes, but the texture and flavor will change. You can try using sunflower seed butter instead.
What You’ll Need
- 2 cups peeled and cubed pumpkin (fresh sugar pumpkin or pie pumpkin)
- 1 tablespoon olive oil (for roasting)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 large garlic clove, minced
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus more for garnish)
- 1/2 teaspoon salt
- 2–3 tablespoons ice water
- Olive oil for drizzling on top (optional)
- Roasted pumpkin seeds for garnish (optional)
Ingredient + Tool Image Prompt
Tools Required
- Baking tray
- Parchment paper
- Blender or food processor
- Mixing bowl
- Measuring spoons and cups
- Spatula
- Spoon or serving bowl
Substitutions and Variations
- Pumpkin: Use butternut squash or sweet potato instead
- Tahini: Swap with Greek yogurt or nut butter
- Chickpeas: Try white beans for a smoother texture
- Smoked paprika: Use regular paprika + a pinch of chipotle powder
- Lemon juice: Use apple cider vinegar in a pinch
Make Ahead Tips
- Roast the pumpkin up to 3 days ahead and store in the fridge
- You can make the whole hummus a day before serving—it tastes even better!
Step-by-Step Instructions
Step 1: Roast the Pumpkin
Preheat oven to 400°F (200°C). Toss 2 cups of peeled and cubed pumpkin with 1 tablespoon olive oil. Spread on a parchment-lined baking tray and roast for 25–30 minutes, until soft and caramelized.
Step 2: Blend the Base
To a food processor, add the roasted pumpkin, 1 can of drained chickpeas, 1/4 cup tahini, 1 minced garlic clove, 3 tablespoons lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Blend until thick and mostly smooth.
Step 3: Add Ice Water
While blending, slowly drizzle in 2 to 3 tablespoons of ice water. Blend until the mixture becomes creamy and smooth, scraping down sides as needed.
Step 4: Taste and Adjust
Taste your hummus. Add more salt or lemon juice if needed, and give it one last quick blend to mix.
Step 5: Serve
Spoon the hummus into a bowl. Drizzle with olive oil, sprinkle with extra smoked paprika, and top with roasted pumpkin seeds if using. Serve with pita chips or veggies.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge and give it a good stir before serving.
Wrap-Up
This roasted pumpkin hummus is one of those cozy recipes you’ll come back to again and again. It’s simple, flavorful, and always a hit. I’d love to hear how it turns out for you—drop a comment with your thoughts or any questions!