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Home » Sauces and Dips » Quick And Easy Pumpkin Hummus

Quick And Easy Pumpkin Hummus

Author: Karon Grieve Published : October 2020

Recipe
spiced pumpkin hummus
spiced pumpkin hummus pin image

It’s pumpkin season and for me there can be no better way to celebrate than to use pumpkin in my favourite dishes like hummus. So here is my spiced pumpkin hummus with sage, rich, packed with flavour and a seasonal must!

spiced pumpkin hummus with sage in green bowl

I make hummus all the time. It’s my go-to snack to have for lunch. Or let’s face it for lying on the sofa in the evening stuffing my face with a bowl of hummus and a bag of crisps.

Of course, I could lie and say I have a beautiful array of nicely chopped veggies all set out with my pumpkin hummus. But that’s for when friends are round. When it’s just me I’m a little more basic. Sorry about that….

close up of hummus with chickpeas on top

What is hummus

Don’t just think of hummus in terms of that beige spread you find in the supermarket. Hummus is a dip or spead hailing from the Middle East.

Made from garbanzo beans (aka chickpeas), tahini (sesame seed paste) lemon, garlic and olive oil.

It’s incredibly tasty and good for you too.

Check out my other hummus recipes here;

How to make traditional hummus

Spring pea hummus

pumpkin cut in half

Pumpkin

This has to be the most famous of all those delicious winter squashes. Not just for it’s ability to be transformed into amazing works of art in the hands of pumpkin carvers and just bog-standard pumpkin lantern in the hands of the rest of us.

No, pumpkin is just about the most useful of all the winter veggies. You can whip it up into something savoury like soups and risottos and curries too.

At the same time it can be transformed into all sorts of sweet goodies from the classic pumpkin pie to ice-creram.

The pumpkin is truly verastile and deserves it’s crown of glory.

top down close up of bowls

Can you use the flesh from a pumpkin lantern

It is always such a tragedy that so many pumpkins get wasted every year. Oh they do their bit at Halloween by making the kids smile and scaring away the ghosties.

But then they are hurled into the bin without another thought.

If you don’t use a real candle inside your pumpkin lantern (use a battery operated tealight instead) then you can easily use the pumpkin flesh to make this delicious spiced pumpkin hummus and lots of other recipes too.

green bowl of hummus with sage leaf

Ingredients for pumpkin hummus

Pumpkin of course!

Chickpeas

Tahini (sesame seed paste)

lemon juice

Olive oil

Garlic

Spices are what bring this simple hummus to life. I have used a mixture of ground cumin, chilli flakes  and ground coriander

Sage

close up of hummus in bowl

How to peel a pumpkin

First things first. You have to get at that all-important pumpkin flesh. Now it is all too easy to cut yourself when peeling a pumpkin.

They are large somewhat unwieldy vegetables and hacking at them with a knife can be tricky.

The best thing to do is cut the pumpkin into pieces. I start by cutting in in half and then quarters and so on. Eventually ending up with pieces of pumpkin about 2″/5cm in size.

At this size it is super easy just to stand the piece of pumpkin on your chopping board and slice off the skin in one move.

So much easier than trying to thinly slice off huge wodges of peel and having the pumpkin skitter about all over the table.

top down shot of two bowls with hummus

How to make spiced pumpkin hummus

Having successfully peeled your pumpkin and avoided ending up in casualty it’s time to make your hummus.

First, you want to roast the pumpkin in the oven along with the garlic and sage.

Then simply whizz it up along with the chickpeas, tahini paste, seasoning, spices and olive oil.

That’s it, your spiced pumpkin hummus is made.

Finishing touches

Serve your pumpkin hummus with a fried sage leaf on top. Frying sage leaves makes them taste amazing so it’s not just for effect. It’s an edible topping just like the seeds I’ve used too. I’ve used a mixture of seeds to top my hummus but you can simply use toasted pumpkin seeds.

Why waste those pumpkin seeds

Toast the seeds either in a dry pan for about 3 minutes till they start to jump about when you push them with a wooden spoon and get a bit of colour on them. Or pop them on a baking tray in the oven for about ten minutes to roast.pumpkin

Why roast the garlic?

I do this because I love the smooth mellow taste of roasted garlic. It has a real depth of flavour and almost a sweet nuttiness that garlic simply doesn’t possess in its raw form.

Since you have the oven on anyway and are roasting the pumpkin you might as well chuck the garlic in there too.

I promise you, you will adore the flavour of this roasted garlic.

close up of bowl with sage leaf on top

How to serve pumpkin hummus

I serve mine as it is with crisps (what an admission!) and also with veggies or bread to dip in.

As a dip with warm pitta breads is, of course, the traditional way to serve any hummus.

Don’t just think of your pumpkin hummus as a dip though. Use it dolloped into a bowl of hearty warming soup to kick up the flavour a bit.

Stir pumpkin hummus through pasta.

Stuff it into a pitta alongside felafel or souflaki.

How long will pumpkin hummus keep?

This will keep in the fridge for up to a week in a covered dish. Can you freeze pumpkin hummus? Yes, just pop it into a freezer bag or into ice cube tray. It will freeze for up to 3 months.

larder links

Looking for more tasty pumpkin recipes to try? Then check these out before you go;

Pumpkin and coconut soup with fresh basil

Pumpkin and sage risotto

Perfect pickled pumpkin

Pumpkin preserve/jam

Pumpkin and tomato soup

All you ever wanted to know about pumpkin and it’s various uses!

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
close up of bowl with sage leaf on top

Spiced Pumpkin Hummus With Sage

Karon Grieve
This spicy warming hummus is perfect as a dip with pasta, in pittas and in soup too
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course appetisers
Cuisine Middle Eastern
Calories 922 kcal

Ingredients
 

  • 100 g pumpkin flesh cut into 1ccm cubes
  • 2 cloves garlic unpeeled
  • 2 sage fresh sage leaves chopped
  • 1 tbsp olive oil
  • 400 g chickpeas can of chickpeas drained
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
  • olive oil to serve
Metric – US Customary

Instructions
 

  • preheat oven to 200C
  • place pumpkin and garlic on an oven tray with the chopped sage and drizzle over the oil and roast for approx 20 minutes till pumpkin is tender. Allow to cool and pop the garlic from its skins
  • Whizz all the ingredients in food processor and add a little extra olive oil or water to make the hummus the consistency you prefer
  • serve hummus with toasted pumpkin seeds and fried sage leaves

Notes

Serve this pumpkin hummus as a dip with crudites, chips etc , as a filling in sandwiches and pittas, with BBQ and more

Nutrition

Calories: 922kcalCarbohydrates: 125gProtein: 40gFat: 33gSaturated Fat: 4gSodium: 1219mgPotassium: 1689mgFiber: 33gSugar: 23gVitamin A: 8960IUVitamin C: 23mgCalcium: 285mgIron: 15mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Sauces and Dips, Vegetarian Recipes

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