Roasted Pumpkin Hummus (Vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 people
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Calories
99 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Roasted Pumpkin Hummus (Vegan)
Description
The Roasted Pumpkin Hummus recipe uses pumpkin cubes roasted until tender and lightly colored to introduce a sweet, earthy base. The pumpkin combines with homemade hummus, olive oil, cumin, smoked paprika, and optional cinnamon to intensify the flavor profile with warm and smoky spices. Additionally, pumpkin seeds are toasted alongside pita breads to complement the hummus with a crunchy contrast.
The process starts with roasting the pumpkin cubes on a baking sheet, then blending them into smooth hummus seasoned with spices. The residual heat of the oven is used efficiently to warm pita breads and toast pumpkin seeds, which are served with the hummus.
This hummus works well as a vegan appetizer or snack, served with pitta bread, sticks, or crudités. The combination of smoky, sweet, and creamy elements creates a balanced dip that is satisfying without animal ingredients.
Ingredients
- 1 quantity hummus homemade
- 2 tablespoons olive oil
- 500 g pumpkin cut into 1cm / ½ inch cubes, or butternut squash
- 2 teaspoons cumin
- 4 teaspoons smoked paprika plus extra for garnish
- 1/2 teaspoon cinnamon (optional)
- 50 g pumpkin seeds
- pitta bread or pitta sticks or crudités, to serve
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Place the cubed pumpkin on a large baking sheet (or two smaller ones) so it is spread out in one layer.
- Place the pumpkin in the oven for 15-20 minutes or until just soft and starting to colour.
- Meanwhile place all the ingredients for Perfect Homemade Hummus in a blender or food processor (I use my lovely Froothie Optimum G2.3) together with the cumin and smoked paprika and whizz until smooth.
- Place the pumpkin seeds and pitta breads on oven trays to be popped in when the pumpkin comes out.
- When the pumpkin is cooked, remove it from the oven and place the pittas and pumpkin seeds in the oven. Switch off the oven as the residual heat will be enough to warm the pittas and toast the seeds (but do take the pumpkin seeds out of the oven when you start to hear them popping.)
- Add the roasted pumpkin to the blender/processor and blend again until smooth. (Take care as the pumpkin will be very hot.)
- Serve the Roasted Pumpkin Hummus in a bowl or bowls, scattered with some of the toasted pumpkin seeds and sprinkled with a small pinch of paprika. Serve with the pittas (and/or crudités) and the rest of the roasted pumpkin seeds.
Notes
- The hummus can be frozen for longer storage without losing much flavor or texture.
- Approximate nutrition info is provided as a guideline and may vary based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 5mg | 0% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 7144IU | 143% |
| Vitamin C | 13mg | 14% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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