I’m so excited to share this Roasted Pumpkin Hummus Recipe with you – it’s one of those autumn flavors I can’t get enough of. The creamy roasted pumpkin adds such a lovely sweetness and warmth that pairs perfectly with the classic savory chickpeas and spices. Honestly, it’s like fall in a bowl, and it’s just perfect for those cozy gatherings or even a simple snack that feels special.

What I love most about this Roasted Pumpkin Hummus Recipe is how versatile it is – it’s fantastic as a dip, spread, or even a salad topper. You’ll find it so easy to whip up too, and it keeps well, which is a huge win when you want a healthy, tasty option ready to go. Trust me, once you try it, you’ll want to keep this recipe on repeat all season long!

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Why This Recipe Works

Balanced Flavors: The roasted pumpkin adds a natural sweetness that perfectly balances the earthy chickpeas and spices.
Simple Ingredients: You don’t need anything fancy—just pantry staples and a bit of fresh pumpkin makes this hummus stand out.
Quick & Easy Prep: The whole recipe takes just about 10 minutes to prepare, making it ideal for weeknight snacking or last-minute entertaining.
Versatility: It doubles as a dip, spread, or side dish, and works beautifully with veggies, pita, or even sandwiches.

A white bowl filled with a smooth, bright yellow hummus is shown, swirled in a circular motion creating a textured top layer. The hummus is topped with scattered white sesame seeds, chopped green herbs, small dark green pumpkin seeds, and a drizzle of red chili oil that collects in the center indentation. Several pieces of grilled pita bread, featuring brown grill marks and a light beige color, are placed inside and around the bowl, resting on a white marbled surface. To the top left, there is a white plate with a roasted orange pumpkin slice. Garlic cloves scattered on the surface and a small glass bowl with a halved lemon add extra context. The photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Roasted Pumpkin Hummus Recipe combines classic hummus ingredients with roasted pumpkin to create a creamy dip that’s both comforting and flavorful. Each ingredient was chosen to complement the pumpkin’s sweetness and bring out the best in this cozy treat.

Chickpeas: The classic base for hummus—smooth, protein-packed, and creamy once blended.
Roasted pumpkin squash: Provides natural sweetness and a velvety texture that makes this hummus stand out.
Garlic: Adds a pungent kick that balances the sweetness of the pumpkin.
Kosher salt: Enhances all the flavors and keeps the seasoning bright.
Black pepper: Adds subtle heat and depth to the mix.
Cumin: Brings earthiness and warmth—a classic pairing with pumpkin.
Cayenne (optional): Just a touch for those who like a little bit of spice.
Extra-virgin olive oil: Adds richness and smoothness; it’s best to use a good-quality oil for the best flavor.
Fresh lemon juice: Provides brightness and balances the sweetness for a harmonious blend.
Parsley: Fresh and green garnish that adds an uplifting note.
Paprika: For a smoky, colorful finish that looks almost as good as it tastes.
Sesame seeds: A subtle crunch and nutty flavor that pairs beautifully with hummus.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Roasted Pumpkin Hummus Recipe is how easy it is to make your own. Whether you like it more garlicky, spicier, or smoother, you can adjust the ingredients to suit your cravings. I often play with different spices and garnishes depending on the season or what’s in my pantry.

Variation: Adding a bit more cayenne pepper gives it a lovely heat—I like that little kick especially when I serve it with crunchy veggies.
Dietary Modifications: This recipe is naturally vegan and gluten-free, making it easy to include in many diets.
Seasonal Changes: Swap roasted pumpkin for butternut squash if you want a slightly different, but still delicious, flavor.

Step-by-Step: How I Make Roasted Pumpkin Hummus Recipe

Step 1: Roast Your Pumpkin

If you’re using fresh pumpkin, I recommend roasting it until tender and slightly caramelized—this really intensifies the sweetness. I usually chop it into small cubes, toss with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25-30 minutes. If you’re short on time, canned pumpkin puree works just fine too, just make sure it’s plain pumpkin without added spices.

Step 2: Blend the Base Ingredients

Into your food processor, add the drained chickpeas, roasted pumpkin puree, minced garlic, fresh lemon juice, kosher salt, black pepper, cumin, and cayenne if you’re using it. Pulse a few times to combine everything evenly before adding oil. This makes sure the flavors start marrying without over-processing too soon.

Step 3: Emulsify with Olive Oil

Slowly drizzle in 2 tablespoons of extra-virgin olive oil while the processor’s running. This helps create that luscious, smooth texture you want. If the hummus feels too thick, you can add a teaspoon or two of water or more olive oil for creaminess. Give it a final blend until velvety smooth.

Step 4: Garnish and Serve

Transfer the hummus to a pretty serving dish, drizzle with the remaining tablespoon of olive oil, and sprinkle with paprika, toasted sesame seeds, and fresh chopped parsley. The color and texture contrast make it look absolutely inviting. Serve with warm pita slices or fresh cut veggies for dipping.

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Pro Tips for Making Roasted Pumpkin Hummus Recipe

Use Fresh Roasted Pumpkin: If possible, roast your own pumpkin for a richer, more vibrant flavor and texture.
Add Oil Slowly: Drizzling olive oil gradually ensures the hummus emulsifies nicely and avoids a greasy texture.
Adjust Spice Levels: Taste as you go and tweak the seasoning—hummus is very forgiving and adjusts well to your preferences.
Warm Pita for Serving: Toast pita slices just before serving to add a lovely contrast to the creamy hummus.

How to Serve Roasted Pumpkin Hummus Recipe

A close-up of a white plate filled with a thick layer of bright yellow hummus spread evenly with soft peaks and swirls. The hummus is topped with a drizzle of red-orange oil or sauce creating a glossy texture in the center. Scattered over the top are white sesame seeds, green chopped herbs like parsley, and a few pumpkin seeds, adding contrast and texture. The plate sits on a white marbled surface with a piece of light brown flatbread partially visible on the edge. The whole scene is well-lit and sharp. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this roasted pumpkin hummus with a sprinkle of paprika and toasted sesame seeds—they add just the right pop of color and subtle crunch. Fresh chopped parsley adds brightness and a little herbal lift. Sometimes, I also throw on some pepitas or a dusting of crushed chili flakes when I want a bit more texture or heat.

Side Dishes

This dip pairs beautifully with warm toasted pita — my go-to option — but it also works great alongside crisp veggie sticks like cucumber, carrots, and bell peppers. For a heartier option, try it with grilled flatbreads or as a flavorful spread on sandwiches and wraps.

Creative Ways to Present

For special occasions, I sometimes serve this Roasted Pumpkin Hummus Recipe in a hollowed-out pumpkin bowl. It looks beautiful on a fall-themed table and definitely impresses guests! You can also drizzle with a little honey and sprinkle chopped toasted nuts for a sweet-savory twist that’s unforgettable.

Make Ahead and Storage

Storing Leftovers

I keep leftover roasted pumpkin hummus stored in an airtight container in the fridge, and it happily lasts for up to 4-5 days. The flavors actually deepen after a day or two, so if you can resist, it tastes even better the next day!

Freezing

Freezing hummus can sometimes affect its texture, but this roasted pumpkin version handles it fairly well. I portion it into small airtight containers or freezer bags and freeze for up to 2 months. Just thaw overnight in the fridge and stir well before serving.

Reheating

I usually eat this hummus cold, but if you want to warm it slightly, just bring it to room temperature or microwave for 15-20 seconds. Avoid overheating to keep that creamy texture intact and fresh flavor.

FAQs

Can I use fresh pumpkin instead of canned for this Roasted Pumpkin Hummus Recipe?

Absolutely! Roasting fresh pumpkin cubes until tender brings out a deeper, natural sweetness and enhances the flavor of your hummus. Just make sure to puree it well before adding it to the food processor.
Is this Roasted Pumpkin Hummus Recipe vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free—perfect for accommodating a range of dietary needs without compromising on taste or texture.
How spicy is the hummus with cayenne pepper?

The cayenne is optional and can be adjusted to your taste. I usually add just a half teaspoon for a gentle warmth, but you can skip it or increase it based on how much heat you enjoy.
Can I make this Roasted Pumpkin Hummus Recipe ahead of time?

Definitely! It actually tastes better after sitting in the fridge for a few hours, as the flavors meld beautifully. Just keep it covered and fresh until you’re ready to serve.

Final Thoughts

This Roasted Pumpkin Hummus Recipe is one of those dishes I turn to whenever I want something comforting but fresh, where the ingredients speak for themselves. It’s simple, quick, and feels like a little hug in a bowl — perfect for sharing with friends or keeping all to yourself. I really hope you give it a try and find as much joy in this cozy dip as I do!