Easy Roasted Pumpkin Hummus

Easy Roasted Pumpkin Hummus

Recipe by mrsslimonplantsCourse: Sides


Prep time


Cooking time


Total time




  • 1 medium size buttercup squash

  • 1 can of chick peas (drained & rinsed -Reserve Aquafaba)

  • 1/2-2/3 cup of Aquafaba

  • 4-5 cloves of roasted garlic

  • 2 tbsp Tahini

  • 1 tsp chili flakes (+/-)

  • 1.5 tsp cumin powder

  • 1 tsp smoked paprika

  • Juice of a lemon

  • 1 tbsp roasted pumpkin seeds (for garnish)

  • salt per your taste


  • Pre-heat oven to 450 F. Wash and dry squash. Cut in half, remove seeds and cut in half again. Line a baking tray with parchment paper or silicone mat. Place squash facing down, Wrap garlic cloves in a foil paper, add it on the same baking tray and bake for about 25-30 minutes till squash is soft.
  • Remove squash from the oven, let it cool. This step is optional: reduce oven temperature to 350 F and spread out 1 tbsp of pumpkin seeds on a lined baking tray and roast for about 5 minutes.
  • Scoop out the squash and transfer to a blender. Toss all other ingredients and blend. You’ll probably need a blender stick to push down all the ingredients to blend. Add more aquafaba if needed to help with blending. Give it a taste, adjust any spices/salt if needed.
  • Transfer to a dish, sprinkle some smoked paprika on top and roasted pumpkin seeds for garnish. Enjoy as a dip with your veggies or crackers.

Recipe Video


  • Instead of as a dip, this can also be served as a side dish with Thanksgiving Dinner.
  • Serving size is based on 1/4 cup and may vary.

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