• Kim Bresseleers

Pumpkin Hummus

This pumpkin hummus is ideal for fall. It is so delicious and full of vitamins! Perfect on a sandwich, in a salad or as a dip sauce with your appetizers.

Pumpkin Hummus

Preparation time: 25-35 minutes + 15 minutes to cool down the pumpkin puree


1/2 of butternut pumpkin, in cubes

400 grams of chickpeas, drained and rinsed with water

2 garlic cloves

1/2 lemon, juiced

1 tablespoon of tahini

vegetable oil




  1. Add some vegetable oil into a large pan and add the pumpkin cubes. Simmer for 20 to 30 minutes on medium heat. Add some water to prevent burning.

  2. When the pumpkin is completely soft, you can turn off the heat and mash them into a pumpkin puree. Let it cool down.

  3. Then add the pumpkin puree, chickpeas, garlic, lemon juice, tahini, salt and pepper into a food processor and mix until smooth.


  • Can be stored into an air-tight container in the refrigerator for 2 to 3 days.

  • To save time, you can prepare the pumpkin puree in advance.

  • Download the recipe.

Similar recipes:

Beetroot Humus Tomato Hummus Turmeric Curry Hummus

Avocado Hummus Hummus Hummus with Grilled Bell Peppers

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