Roasted Garlic Pumpkin Hummus, a quick, savory and healthy fall treat for gamedays, tailgating, or autumn entertaining. Incredibly creamy and delicious. So easy you’ll make it all season long!
There are two ways to make this incredibly delicious pumpkin hummus.
Both are mouthwatering. One takes a bit longer than the other. It’s all about the pumpkin.
When the garden is filled with pumpkins, it’s hard to resist roasting your own. However, it takes upward of 45 minutes in the oven. The benefit is a scrumptiously intense pumpkin flavor that can’t be beat. When you need a quick hummus — like 5 minutes quick, substitute canned pure pumpkin puree. Also delicious!
Hummus is healthy on all its own. The added pumpkin bumps up not only the flavor but the beta-carotene and vitamin A to boot. A single serving has 28% RDA for Vitamin A, and 14% of fiber.
Some of our favorite ways to enjoy homemade hummus are with:
toasted pita chips
sliced veggies & fruit
and even whole wheat toast points
Roasted Pumpkin Hummus
Roasted Pumpkin Hummus, a quick savory and healthy fall treat for gamedays, tailgating, or autumn entertaining.
- Prep Time: 5 minutes (with canned pumpkin)
- Total Time: 5 minutes (with canned pumpkin)
- Yield: 16 servings 1x
- Category: Appetizers
- Method: Blend
1–1/2 cups pure pumpkin puree
15 ounce can chickpeas, drained and rinsed
3 cloves garlic, (roasted – see instructions, or minced)
juice of 1 lemon
2 tablespoons olive oil
1 tablespoon maple syrup or honey
Salt and pepper to taste
Seeds (pumpkin, sesame, etc.)
There are two ways to make this Roasted Pumpkin Hummus. The first takes a bit longer, but the pumpkin flavor is intense and incredibly delicious.
The second way, maybe 5 minutes.
It’s all about the pumpkin. Whether you roast a small sugar pie pumpkin, or used canned pumpkin puree. To be honest, both ways are so, so good.
Roasting the Pumpkin: Preheat the oven to 350 degrees and line a baking sheet with parchment. Slice off the top of the pumpkin, scoop and discard the seeds and pulp; slice into wedges. Lay the wedges on the prepared baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 45 minutes or until tender. Let cool; remove the flesh and puree.
Roasting the Garlic: In a small saucepan over low heat, warm 1 to 2 tablespoons of olive oil. Add 3 peeled cloves of garlic and simmer for 15 minutes. This will intensify the garlic flavor and infuse the olive oil as well. An incredibly easy trick to bump up the garlic flavor in sauces, pasta, pizza’s… and pumpkin hummus too!
Hummus: Puree all the ingredients in a food processor or blender until smooth. Add oil as needed.
Serve with: naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread,
- Calories: 64 cal
- Sugar: 0 g
- Sodium: 71 mg
- Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
Keywords: hummus, pumpkin hummus