Baked Pumpkin Hummus

Name: Baked Pumpkin Hummus
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups chickpeas* (cooked); 1/2 cup water; 1 tbsp tahini; 1 tsp ground cumin; pinch of salt; 1 tbsp olive oil (extra virgin); 1 tbsp pumpkin seed oil (optional); 2-3 slices baked pumpkin**; 2 cloves of garlic; juice of a half lemon; 1 tsp ground ginger (optional); peeled pumpkin seeds (roasted, optional - to top)

Baked Pumpkin Hummus Overview

Hummus is a wonderful invention carried over to us through centuries. Some say chickpeas have been growing in gardens of Babylon! Luckily for us the recipe was kept and reached to wider audience, so we can indulge in the richly flavorful world of this chickpea spread. One of my favorite variations to the original recipe I am about to share with you is Baked Pumpkin Hummus.

The hummus was my lifesaver in the first days and weeks I decided to exclude all animal products from my diet. Though nowadays I greatly vary meals I prepare, hummus is still a regular on our table. Aside from the rich flavors, it delivers great nutritional value, containing plenty of protein, iron, and fiber.

Since I love variety, I like to “play” with ingredients often to just improvise and see what is going to be an outcome. (Check out the other Hummus creation of ours: Beetroot Hummus ). This time I improvised with a pumpkin that was in my pantry, adding rosemary to the baking process. Rosemary is a great way to enhance the taste of baked veggies.

Pumpkin is quick to bake and pill after – I prefer this to the pilling before baking since it’s much easier to detach skin once cooked. Once soft and ready, just add it to your basic hummus ingredients. As a result, you will get this wonderful tasty dip with a cheerful orangish color. To serve it, I topped my hummus with pumpkin seed oil and roasted pumpkin seeds. You can as well use olive oil or just sprinkle hummus with fresh herbs on top.

Enjoy this Baked Pumpkin Hummus right away with some bread, crackers or veggies as a dip or spread. Keep refrigerated for up to 4 days. Bon appetit!

How to Serve Baked Pumpkin Hummus

When serving Baked Pumpkin Hummus, its great to top it with some roasted pumpkin seeds as well as pumpkin seed oil (if you have some at hand, otherwise simply replace to usual olive oil). This hummus is absolutely delicious on top of a slice of whole-grain bread or a cracker, as well as in combination with fresh veggies.

Print Recipe

Baked Pumpkin Hummus

Enjoy this autumn-specific variation of widely popular hummus spread. This Baked Pumpkin Hummus is richly flavorful and will cheer you up with its color!

Prep Time30

Cook Time10

Total Time40

Course: Dip

Cuisine: Middle Eastern

Keyword: Gluten free, Nut free, Vegan

Servings: 20

Calories: 93kcal

Cost: $4 USD

Equipment

Blender/Food Processor

Ingredients

2 cups chickpeas* cooked
1/2 cup water
1 tbsp tahini
1 tsp ground cumin
pinch of salt
1 tbsp olive oil extra virgin
1 tbsp pumpkin seed oil optional
2-3 slices baked pumpkin**
2 cloves of garlic
juice of a half lemon
1 tsp ground ginger optional
peeled pumpkin seeds roasted, optional - to top

Instructions

Add all ingredients into a blender (or into a large bowl in case of a hand blender), except pumpkin seeds and some pumpkin seed oil - we will use later to top hummus serving.
Blend until smooth. Add more water if a smoother consistency desired.
Serve topped with pumpkin seeds, pumpkin seed oil and fresh basil (all optional).
Store in a container box in a fridge for up to 4 days.

Notes

*To cook chickpeas, first soak them for a couple of hours/overnight with a double amount of water. Once soaked, drain and cook for approximately 1h in a slow cook/1.5h over a stove with a pinch of baking soda and a tsp of salt.

**To bake a pumpkin/butternut squash, cut it into 1.5cm thick slices, lay on a baking tray, optionally add fresh rosemary on top. Bake in the overheated to 200 C (390 F) for approximately 30 mins until soft. Peel the skin once ready.