Every fortnight I get a fruit and vegetable box delivered to my house and it’s always filled with what is in season and abundance. It’s much cheaper than buying fruit and vegetables from the shops plus they are a lot fresher and don’t have those nasty sprays and pesticides on them. I also love the fact that the farmers are getting a fair price for their produce.
It does however mean that because I don’t get to choose what goes into the box, I have to challenge myself to come up with new recipes for what is in season.
Pumpkin is in season at the moment but often I get stuck with ideas on what to do with it. Of course there is a special place in my heart for the good old classic like this yummy Pumpkin Soup recipe, but I had made that the week before and was looking for something a little out of the ordinary. So I made this delicious Roast Pumpkin Hummus Recipe instead.
How to make Roast Pumpkin Hummus:
This is such an easy roast pumpkin hummus to make! All you need is a few simple ingredients, a little roasting time for the pumpkin and a quick blitz in the food processor and voila you have a delicious healthy pumpkin hummus recipe!
Ingredients you need to make this Vegan Pumpkin Hummus:
- Pumpkin
- Garlic
- Spices: salt, pepper, cumin
- Olive oil
- Tahini
- Lemon juice
- Optional garnishes: parsley and pumpkin seeds.
Tips for the Best Roast Pumpkin Hummus Dip:
- Pumpkin Variety: Smaller sweet pumpkins work best for this recipe. Avoid using large, carving pumpkins as they tend to be less flavourful.
- Spices: Feel free to experiment with additional spices like paprika, coriander and garlic powder.
- Storage: Store any leftover hummus in an airtight container in the refrigerator for up to five days, bring to room temperature before serving.
Ways to enjoy this Healthy Pumpkin Hummus recipe:
Roast pumpkin hummus is such a versatile dip and can be enjoyed in a number of ways:
1. As a Dip
- Vegetable Platter: Serve with a variety of fresh vegetables like carrots, cucumber slices, capsicum strips, cherry tomatoes, and celery sticks.
- Pita Bread: Pair with warm pita bread or pita chips for a classic and satisfying snack.
- Crackers: Offer with an assortment of crackers for a crunchy contrast to the creamy hummus.
2. As a Spread
- Sandwiches: Spread it on whole-grain bread or wraps, then add your favourite fillings like roasted vegetables, avocado, and greens.
- Toast: Spread on toasted bread and top with sliced avocado, a drizzle of olive oil, and a sprinkle of seeds or herbs.
3. In Salads
- Salad Dressing: Thin the hummus with a bit of water, lemon juice, or olive oil to create a creamy salad dressing.
- Salad Bowl: Add a dollop of hummus to grain bowls or salads for extra flavour and texture.
4. In Mezze Platters
- Include in a mezze platter with other Middle Eastern appetizers like falafel, tabbouleh, olives, and stuffed vine leaves.
7. With Grilled Meats
- Use as a condiment for grilled meats such as chicken, lamb, or beef. It adds a rich, nutty flavour that complements the smoky taste of the meat.
Final thoughts
Combining the creamy texture of traditional hummus with the rich, sweet taste of roasted pumpkin, this recipe is both nutritious and delicious. Whether you’re looking for a new party dip, a spread for your sandwiches, or just a healthy snack, this roast pumpkin hummus is sure to become a favourite.
Roast Pumpkin Hummus
Equipment
- 1 Baking tray
- 1 Food Processor
Ingredients
- 500 grams of pumpkin cut into 2cm cubes
- 1 tsp cumin
- pinch of salt and pepper
- 2 garlic cloves
- 2 tbsp olive oil
- 1/4 cup tahini
- 1 tbsp lemon juice
- Optional garnishes: parsley and pumpkin seeds
Instructions
Roast the Pumpkin
- Preheat your oven to 190°C
- Place the pumpkin cubes in a bowl, drizzle with 1tbsp of olive oil and sprinkle with cumin, salt, pepper and throw in the 2 cloves of garlic (with skins still on). Toss the pumpkin to ensure it's evenly coated with the oil and spices.
- Transfer to a baking tray lined with baking paper and spread in one even layer, making sure pumpkin is not over crowded.
- Roast in the oven for about 25-30 minutes, or until the pumpkin is tender and slightly caramelized around the edges. Allow it to cool slightly. Reserve about 5 roast pumpkin cubes for garnish.
Blend the Hummus
- In a food processor, combine the roasted pumpkin, tahini, the other tbs of olive oil and lemon juice. Squeeze the roasted garlic out of its casing and add that too with a tiny pinch of salt.
- Blend until smooth.
- If the mixture is too thick, add a bit of water or olive oil, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Garnish and Serve
- Transfer the hummus to a serving bowl, top with reserved roast pumpkin and sprinkle with fresh parsley and pumpkin seeds, if using.
- Serve with pita bread, crackers or fresh vegetables.
Video
Nutrition
Looking for more pumpkin recipes? Try this delicious Roast Pumpkin with Sage, Butter, Almonds and Parmesan.
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