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5 from 6 votes

Roasted Pumpkin Hummus

Easy and delicious dip from roasted pumpkin
Servings: 6 people
Prep Time15 mins
Total Time15 mins


  • 1/6 of a medium pumpkin
  • 1 tsp paprika
  • glug olive oil
  • 1 tin chickpeas - drained and rinsed
  • juice half a lemon
  • 1 clove garlic - peeled
  • 1 tsp toasted sesame oil
  • 1 tbs tamari - I use Clearspring which is double strength or use soy sauce
  • 1 tbs maple syrup
  • dash liquid smoke
  • salt & pepper to taste


  • Cut your pumpkin in half and scoop out the fibres and seeds.    Cut into 1" wide wedges and peel.   Place on a baking tray, sprinkle with olive oil, paprika and salt & pepper.    Roast at 190C / 375F / GM4 for about 45 minutes, turning every 10 minutes or so.    Allow to cool.  Place all the ingredients in the food processor and blitz until smooth.   Thin with a little water if needed.   Season to taste.
  • Serve in a pretty bowl with a sprinkle of chilli flake and sesame seeds with vegetables and strips of pitta bread.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 159kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 178mg | Potassium: 345mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3425IU | Vitamin C: 4.5mg | Calcium: 44mg | Iron: 2.4mg