September 19, 2012

Spicy Pumpkin Hummus Recipe

As promised, here is my Spicy Pumpkin Hummus recipe! Since I uploaded my Zucchini Chips recipe and the photo which featured the chippies next to a bowl of my pumpkin hummus, I have had so many of you asking for the recipe! I was very surprised but also flattered so I got to work straight away :) Here is my tried-and-trusted pumpkin hummus recipe that I used for so many things. I use it frequently on salad wraps, as a dip and have actually used it as a pizza base sauce. But, I find that it is so delicious and addictive on your daily salad wraps. Yum yum yum. Dip some zucchini chips, parsnip chips, toasted wraps or pita breads, sweet potato chips or anything you want to taste extremely delicious. This hummus is something I can rely on when I am having guests over for drinks or a party. You could serve this in one bowl and my tzatziki in another bowl with lots of chippies or toasted wraps for a really yummy vegan snack. The possibilities are endless hehe. Well, I hope you enjoy these and have a lovely day :)

makes 2 cups

    300g pumpkin, chopped into mouth-size pieces
    1 tablespoon olive oil
    Sea salt
    Black pepper

    400g can chick peas, drained
    5 ½ tablespoons lemon juice
    1 – 2 garlic cloves, to taste
    2 tablespoons olive oil
    1 tsp tahini
    ¼ teaspoon sea salt
    1 tablespoon white vinegar
    1/2 teaspoon cumin
    ¼ teaspoon paprika
    ¼ teaspoon ground chilli powder
    Freshly cracked black pepper

  1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
  2. Place pumpkin pieces on a baking tray.  Drizzle over the olive oil and sprinkle with salt and pepper.
  3. Bake in oven for 30 minutes or so until browned and tender. Flipping once. Set aside.
  4. In a food processor add chickpeas, lemon juice, garlic, olive oil, tahini, salt, vinegar, cumin, paprika, chilli powder and black pepper. Process until smooth.
  5. Add pumpkin and pulse until smooth.
  6. Pour into a bowl and season with extra salt and pepper if needed.
  7. Store in fridge until cool (Flavours will develop while cooling)
  8. Serve as a dip or on salad wraps etc… Enjoy

  • I find that the flavours develop once left overnight. 
  • Use it on salad wraps, as a dip or as a pizza base sauce.
  • Will last in the fridge for up to a few days.
  • Add any of your favourite spices.

The nutrition information above is an approximate guideline. Each serving of our delicious pumpkin hummus is very high in vitamin A and vitamin C. With 118% of your daily intake of vitamin A in just one serving. Wow!


  1. Good recipe!
    I have an extra pumpkin laying around from my garden. I'm going to make this hummus. I will replace garlic ( I don't eat it) with asafetida powder (it has onion&garlic taste) and see how it will taste.
    Thanks a lot for a delicious idea!

  2. Hi Madison,

    is there something i can substitute the chickpeas for? I don't tolerate legumes etc very well but i LOVE the idea of this dip!!


    1. Hi Alex,
      Well, I have only used chickpeas in this recipe because it is a pumpkin hummus... but I suppose you could try some mashed potato in it? Although, it will only taste like mashed potato and pumpkin. I am not sure what to use in replacement for beans and legumes. You could even try to bulk it up with some eggplant. I hope that this helps!

  3. I made this today and it was so amazing. All my party guests loved it and I gave the recipe out for 10 people! Thanks.

  4. This looks yummy can't wait to try!