Recipes › Ornamental Pumpkin (Squash) › Roasted Ornamental Pumpkin Hummus
Roasted Ornamental Pumpkin Hummus
A seasonal twist on classic hummus that swaps half the chickpeas for roasted ornamental pumpkin flesh, creating a dip that's smoother, lighter, and painted in shades of autumn orange. Edible ornamental varieties like Munchkin pumpkins work beautifully here. Serve with pita and crudités.
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Ingredients
- 1 cup edible ornamental pumpkin flesh, roasted until tender, scoopedAny pumpkin purée works
- 15 oz chickpeas, canned, drained and rinsed
- 3 tbsp tahini
- 3 tbsp lemon juice, freshly squeezed
- 2 cloves garlic
- 3 tbsp olive oil, plus more for serving
- ½ tsp ground cumin
- ¼ tsp smoked paprika, for garnish
- 3 tbsp ice water
- ¾ tsp salt
Contains: sesame.
Method
- Roast ornamental pumpkin halves at 400°F for 20 to 25 minutes until tender. Scoop out flesh and let cool slightly.About 25 min
- Combine pumpkin flesh, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor.About 2 min
- Process for 3 minutes, scraping down sides. With the machine running, drizzle in ice water and blend until very smooth and creamy.About 3 min
- Taste and adjust lemon, salt, and garlic. Transfer to a serving bowl.About 2 min
- Drizzle with olive oil and sprinkle with smoked paprika. Serve with pita bread, crackers, and vegetables for dipping.About 2 min
Tips
- Ice water is the secret to ultra-smooth hummus — it emulsifies the tahini
- Process longer than you think necessary for the smoothest texture
- The smoked paprika on top is not optional — it adds essential flavor contrast
Ring the changes
- Add a pinch of cayenne for a spicy version
- Garnish with toasted pumpkin seeds and a drizzle of chili oil
Keeping it
Refrigerate covered for up to 5 days. Drizzle fresh olive oil over the top before serving if it dries out.
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