Roasted Pumpkin Hummus

I couldn’t resist the cute little pumpkins in the local fruit and veg shop today, so I just has to incorporate them into my lunch somehow. Autumn is here and the pumpkin recipes are coming thick and fast onto my newsfeed, now being a food blogger too, it would be rude not to contribute. I’ve spotted plenty of sweet recipes with pumpkins, so I naturally went the other way today, finding myself thinking up a autumn twist on my all-season favourite food, hummus.
It’s fair to say that I eat A LOT of hummus, like most vegans I know. Therefore, this pumpkin hummus is an easy way to mix your autumn up this year and conveniently slip into any diet.

The soft texture of the pumpkin is enhanced by creamy cashews and sesame seeds that are ground down for a kind of homemade tahini/nut & seed butter, like below. Homemade hummus alone is a great way to control what goes into your hummus, unlike the shop bought stuff that has tonnes of oil in it, (which this pumpkin hummus needs none of!)


Pumpkins are nutrients-rich, filled with vitamins and antioxidants. There are many benefits to pumpkins, such as the high Vitamin A content that protects your eyes and strengthens them and also contributes to skin health, it’s high in fibre to keep our colons healthy and is also low in calories!
Our recipe also contains the goodness of anti-inflammatory turmeric, heart healing cashews & protein rich sesame. So get mashing!


Roasted Pumpkin Hummus
Prep time
Cook time
Total time
Autumn twist on the much loved dip. Perfect flavour combinations of sesame, cashews and pumpkin
Recipe type: Snack, Condiment, Appetizer
Cuisine: Vegan, Gluten-free, Autumn
Serves: 1½ cups
  • 1 medium sized pumpkin*
  • 4 garlic cloves
  • ¼ cup cashew nuts
  • 2 tbsp. sesame seeds
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • ¼ tsp nutmeg
  • 1 tsp soy sauce or tamari
  • tbsp. coriander leaves (optional)
  1. Pre heat the oven to 200C/400F/Gas mark 6.
  2. Slice the pumpkin in half and face down on a roasting tray along with 4 garlic cloves, leave the last layer of skin on the cloves. Drizzle with a bit of olive oil to prevent sticking. Place in the oven and cook for about 30 mins, or until your pumpkin is completely soft.
  3. While these are cooking, dry roast seeds in a pan until golden brown
  4. Transfer to a pestle and mortar and mash until you create an almost nut-buttery texture (see image above)
  5. Once the pumpkin is cooked, leave to cool for a few minutes and spoon the flesh away from the skin**. Remove the skins of the garlic and transfer the pumpkin flesh and garlic to the pestle and mortar.
  6. Add the remaining ingredients and mash the ingredients together. Season to taste.
  7. Garnish with sesame seeds and get spreading & dipping!
* Preferably use a pumpkin with orange flesh for a nicer colour.
I haven't tried it, but this could potentially work with pre-made pumpkin puree
** My pumpkin made about 1½ cups of pumpkin flesh.

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