Pumpkin Hummus Recipe for a Middle Eastern Style Dip

5 from 1 vote

Pumpkin Hummus Recipe for a Middle Eastern Style Dip

Our easy pumpkin hummus recipe makes a roasted pumpkin and chickpea dip drizzled with extra virgin olive oil and sprinkled with dukkah, the Middle Eastern condiment of crushed nuts, seeds and spices. Serve it as a snack with warm flat bread, crunchy pita chips or crispy vegetable crudités or as an appetiser with other Middle Eastern mezze.

Prep Time10

Cook Time30

Total Time40

Course: dip, mezze

Cuisine: Middle Eastern, Arabic

Servings: Large Bowl

Calories: 1571kcal

Author: Lara Dunston

Equipment

Ingredients

3 tbsp olive oil
½ tsp salt
2 tsp ground cumin divided
¼ tsp chilli powder
¼ tsp ground paprika
500 g pumpkin peeled, deseeded and chopped into 3-4cm pieces
400 g canned chickpeas drained
1 tsp garlic powder
3 tbsp extra virgin olive oil
2 tbsp tahini paste
2 tbsp lemon juice
½ tsp salt or to taste
2 tbsp dukkah

Metric - US Customary

Instructions

Pre-heat your oven to 200°C (390°F).
In a small jar or bowl, vigorously stir the olive oil, salt, one teaspoon ground cumin, chilli powder, and ground paprika to incorporate well.
Spread the pumpkin pieces out on an oven tray, making sure there’s space around each piece, use a silicone pastry brush to brush the spiced olive oil over the pieces of pumpkin, then roast the pumpkin for 25-30 minutes or so until soft, remove, and set aside to cool.
Drain the tin of chickpeas, keeping the brine, then transfer the chickpeas, garlic powder, extra virgin olive oil, tahini paste, teaspoon of ground cumin, lemon juice, salt, and pumpkin pieces to a food processor or blender, and pulse until well combined and smooth.
Taste and adjust the seasoning and spices to suit your palate, pulsing again to ensure they’re well combined. Transfer the pumpkin hummus to a bowl and refrigerate until ready to eat.
Just before serving, drizzle some extra virgin olive oil onto the pumpkin hummus and sprinkle on a couple of tablespoons or so of dukkah. Serve with warmed flat bread, crispy pita chips or crunchy crudités.

Notes

If the pumpkin hummus is too dense, add a tablespoon of chickpea brine and pulse again, and continue to add little by little if needed; take care not to add too much liquid to the dip – if you do and it ends up too runny, you’ll need to add either more roasted pumpkin or more chickpeas or try breadcrumbs or stale bread to save it.

Store in a well-sealed glass jar or airtight plastic container in the fridge and it will last 3-4 days.

Nutrition