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Pumpkin Hummus

This pumpkin hummus takes the top spot as my October obsession. It's so deliciously creamy and packed with fall flavors.
Course Dip
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 Servings
Author Simone - Munchyesta.com


  • 1 Butternut Squash Peeled and cored
  • 1 14oz Can Chickpeas (Save the liquid)
  • 1 Lemon - juice from
  • 2 cloves Garlic Minced
  • 5 tbsp Tahini
  • Pinch of salt
  • Pinch of Chili Powder
  • 1 tbsp Olive Oil


  • Heat the oven to 425F
  • Line a baking tray with parchment paper.
  • Cut the pumpkin into small chunks and pour them onto the lined baking tray. Drizzle with olive oil and season with a little salt. Mix together until the pumpkin pieces are coated with olive oil and bake in the middle of the oven for 25-30 minutes or until the pumpkins are soft and lightly golden.
  • Next, pour the now cooked pumpkin chunks into a food processor. Add chickpeas, tahini, minced garlic, spices and lemon juice and blend until everything is smooth and combined. If the mixture is too thick, add a little olive oil and some of the liquid from the chickpeas and blend again.
  • Pour the hummus into a bowl and serve with a drizzle of olive oil on top and a little chopped parsley.