Savoury Pumpkin Hummus
A creamy, garlicky roasted pumpkin hummus made with butternut squash. Gluten-free, plant-based, and spoonie-friendly — simple, nourishing, and perfect for autumn.
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.
