Savoury Pumpkin Hummus
Easy, Delicious, Gluten-Free Autumn Dip
Vegan | GF | Soy-free | Nut-free | No rice
Hummus or pumpkin: it’s a tough choice. But I found the answer: a savoury pumpkin hummus so delicious you won’t want to share a single spoonful.
Pumpkin season has officially started, and that means sales. So I treated myself to a lovely butternut squash—my favourite pumpkin by far.
The only problem is: those things are hard. In both senses of the word. They’re a nightmare to peel and chop, especially when your hypermobile EDS joints have a mind of their own.
My lovely butternut squash sat on its beautiful wooden tray, giving me reproachful glares every time I entered the kitchen. ‘Are you going to ignore me till I waste away?’ those looks said.
Something had to happen. Soon. So I did the only sensible thing I could think of: I ran to my Substack and posted a quick note.
‘Pumpkin or Hummus?’ I asked my subscribers.
Some wanted pumpkin, others hummus, and some… asked for the best of both. That’s how this Savoury Pumpkin Hummus recipe was born.
What goes into this plant-based pumpkin dip
This easy hummus recipe uses less than ten common ingredients: chickpeas, pumpkin or other winter squash, tahini, lime juice, garlic, olive oil, and some spices.
The chickpeas and tahini are a no-brainer: can’t have hummus without those two. Chickpeas are the base that gives our hummus its body and structure, while tahini adds a creamy, velvety texture. It’s the perfect marriage.
And the squash? Well, that’s the real star of the show. The butternut squash is what gives this plant-based pumpkin dip its glorious bright orange colour and naturally sweet, nutty flavour. That’s not to say you can’t use a different kind of squash. A red kuri (Hokkaido) pumpkin or kabocha squash would work equally well.
In a pinch, you could even use other cultivars, but the result might not be quite as smooth or flavourful.
Instead of the traditional lemon juice, I chose lime juice for this hummus—simply because I could. I love its bright, citrusy sourness with just a hint of delicate floral undertones.
No hummus is complete without garlic (though if it hurts your digestive system, you can leave it out), and I like to use lots and lots of it. It’s bold, pungent, aromatic… Should I go on?
Olive oil gives our butternut squash hummus its silky smooth finish and deepens its flavour.
The spices—cumin, coriander, and sweet paprika—are perfectly balanced to complement and enhance one another. Cumin provides deep, earthy flavours, coriander brings bright, citrusy notes, and paprika adds a hint of smoky sweetness.
To be honest, I’ve hated cumin, with its musky, earthy smell and taste, for decades—until I met Fauzia, my new Afghan neighbour, who taught me how to combine it with coriander. Turns out using twice as much coriander as cumin will not just make it palatable but lift it to a higher culinary plane altogether.
Delicious Variations On This Easy Autumn Recipe
This plant-based pumpkin dip recipe is, like every hummus recipe, incredible fun to play with and easy to adapt to your own taste or dietary needs.
- Allergic to sesame, but not to nuts? Substitute tahini with your favourite nut butter.
- Use extra tahini (or your nut butter of choice) for a richer, silkier hummus.
- No lime on hand? Use lemon instead—or even orange. It will still be good. Trust me.
- Play around with your spices. Throw in some fresh herbs. (Spoonie Chef’s suggestion: try mint and dill.)
- Out of pumpkins? Sweet potatoes make a great substitute.
Serving Suggestions
- Top with some chopped nuts and/or seeds—and maybe a swirl of sweet chili sauce—and serve as a plant-based pumpkin dip with gluten-free crackers, veggie sticks, or flatbread
- For a savoury breakfast, spread butternut squash hummus on a piece of gluten-free toast.
- Serve as a side with your favourite vegetable dish and tilapia fillet (season tilapia fillet with some lemon juice, black pepper, and dill, and microwave from frozen: 3-5 minutes on medium)
How I Made Roasted Pumpkin Purée,
Remember what I said about peeling and chopping pumpkins with hypermobile EDS joints?
Yeah, I wasn’t looking forward to that bit. So, I did some digging online and found a hack that makes the whole process a little easier and gentler on my joints. It’s genius, really.
Here’s what you do: poke some holes in the pumpkin with a fork or a sharp knife (I used a knife), and nuke it in the microwave for 3-5 minutes. I did 3 minutes this time, but next time I’ll go for 5.
Let the pumpkin cool for a bit, then cut it in half lengthwise with a very sharp knife. Now, if you want to make pumpkin purée, all you need to do is scoop the seeds out, rub some olive oil on the flesh, and season with salt, pepper, and garlic powder.
Roast in the oven at 200°C for about 45 minutes, until the flesh is tender and you can scoop it out easily with a spoon. Works like a charm!
Now, if you want to make roasted pumpkin cubes, the process is a little more involved, but I’ll share more about that in an upcoming post.
Spoonie Notes
This recipe is naturally low-effort, but if you’re having a rough day, here are some ways to make it even easier:
- Use canned chickpeas and pre-cut pumpkin (or even tinned pumpkin puree, if available).
- Skip the roasting step entirely, and boil or microwave your pumpkin cubes. The hummus will still taste fine.
- Use garlic puree, or even garlic powder, instead of garlic cloves.
- Prepare your pumpkin in advance. Your prepped pumpkin puree will stay good in the fridge for several days.
With these tips you can whip up something nourishing and delicious on a low-spoon day. Without burning yourself out.
Storage
Store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Allergy Information
- Free from: dairy, gluten, eggs, nuts, soy
Savoury Pumpkin Hummus
Equipment
- 1 food processor or stick blender no need for an expensive high powered food processor
- 1 cutting board
- 1 very sharp knife
- 1 spoon or spatula
- 1 baking tray
Ingredients
- ½ cup cooked or canned chickpeas drained and rinsed
- ¾ cup roasted pumpkin or butternut squash purée
- 1 tbsp tahini
- 3 tsp olive oil plus a drizzle for serving
- 1 tbsp lime juice or to taste
- 3 cloves garlic
- ground cumin, ground coriander, and sweet paprika to taste (start with about ½ tsp each and adjust)
- pepper and salt to taste
- 1 tbsp warm water if needed for texture
Instructions
Blend the base:
- Combine chickpeas, roasted pumpkin, tahini, garlic, olive oil, and lime juice in a bowl or food processor. Blend until mostly smooth.
Add the spices:
- Sprinkle in your cumin, coriander, and sweet paprika. Blend again, scraping down the sides.
Adjust texture:
- If it’s too thick, add warm water a teaspoon at a time until it’s silky and spreadable.
Taste and tweak:
- Add salt and more lime juice or spices as needed. Trust your palate—it’s all about balance.
Serve:
- Spoon into a bowl, drizzle with a little olive oil, and finish with a dusting of paprika or a few toasted seeds for crunch.
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