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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!
Course Dip
Cuisine Middle Eastern
Keyword Gluten free, Nut free, Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20
Calories 93kcal
Cost $4 USD


  • Blender/Food Processor


  • 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


  • 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.


*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.