Pumpkin Hummus

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Last Updated on May 20, 2020 by Chef Mireille

Za’atar Pumpkin Hummus

Pumpkin Hummus infused with za’atar, cumin and a little spicy kick from crushed red pepper is the perfect flavored hummus to serve at your next party!

Za'atar Pumpkin Hummus

In the last 20 years, hummus has permeated American culture. Many catered events include pita and hummus. It’s also often used as the spread in sandwiches. A popular veggie sandwich is hummus, lettuce and tomatoes

Ready made tubs of hummus in a variety of flavors are available in just about every supermarket. I’m not a big fan of classic hummus, made with chickpeas, garlic, cumin, tahini, olive oil and lemon juice. The strong sesame taste from the tahini I find overwhelming. However, I do enjoy other flavored hummus’ like roasted red pepper and beet, where the tahini taste is milder.

Check out some of the other hummus flavors I’ve made!

Hummus Recipes

In my version of Pumpkin Hummus here, I have added a good dose of za’atar that makes the tahini flavor negligible.

Have you ever used za’atar before? It is one of my favorite spice blends. Used throughout the Middle East, there are slight variations from country to country but is basically a mix of green herbs like parsley, savory and thyme, as well as sesame seeds.

Of course, the best accompaniment to hummus is pita bread. In these photos, I had purchased some whole wheat pita bread, however if you’d like to learn how to make your own fluffy pocket pita bread, check out my Pita Bread recipe here!

See also  Githeri - Kenyan Vegetable Bean Stew
Hummus LR 2

Za’atar, crushed red pepper and pumpkin – this is not your ordinary hummus! It’ll be a big hit at your next party for sure!

Hummus LR 4

The nutty flavor from the toasted pumpkin seeds just puts it over the top! Definitely try Pumpkin Hummus the next time hummus is on the menu!

Hummus LR 3
bowl of Pumpkin Hummus
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Pumpkin Hummus

This version of Pumpkin Hummus infused with za'atar is great for those who don't love overpowering tahini.
Prep Time45 mins
Cook Time10 mins
Course: Condiment
Cuisine: Middle Eastern
Servings: 6
Calories: 103kcal

Ingredients

  • 1 lb calabaza or kabocha pumpkin peeled and cut into wedges
  • 15.5 oz. canned chickpeas drained and rinsed
  • 3 cloves garlic
  • 1 tablespoon za'atar
  • 2 teaspoons ground cumin
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 1 cup olive oil plus 2 tablespoons
  • 1/4 cup pumpkin seeds
  • extra olive oil to serve

Instructions

  • Preheat oven to 400 F.
  • Toss pumpkin with the 2 tablespoons olive oil and place in a baking dish.
  • Roast for 45 minutes, until pumpkin is fork tender.
  • Transfer the pumpkin to a blender or food processor.
  • Add chickpeas, garlic, za'atar, cumin, lemon juice, tahini, salt and pepper.
  • Process until smooth.
  • With the blender/food processor running, slowly add the olive oil until smooth.
  • In a dry skillet, roast pumpkin seeds until golden.
  • To serve, drizzle with a little more olive oil and garnish with toasted pumpkin seeds.
  • Serve with pita bread.

Notes

You can also use cooked dried chickpeas, instead of the canned chickpeas.
I used calabaza pumpkin, but kabocha or even butternut squash can also be used.

Nutrition

Calories: 103kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6494IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Sandhya Ramakrishnan

    These are so yummy Mir! Roasting the pumpkins would bring its natural sweetness out and they would taste fabulous. What a wonderful twist to the regular hummus. Thanks for sharing it to my event 🙂

  2. Mayuri Patel

    I love the taste of zaatar, its such a lovely idea to add it to hummus. Using pumpkin to make a delicious, colorful hummus is a good idea. Pumpkin seeds must give it that extra crunch.

  3. Srivalli Jetti

    It is so interesting to read about this hummus made with pumpkin, love the colour and how good it must have tasted!

  4. Rafeeda - The Big Sweet Tooth

    5 stars
    It is nice to see every vegetable making its way into hummus to make it an even more interesting dip… I am totally in love with the orange tint given by this humble vegetable…

  5. Vaishali Sabnani

    I love the original hummus but at the same time I enjoy the variations too . I remember the stores stacked up with such a huge variety of this dip . Pumpkin hummus looks so good , beautiful color and texture and those seeds are making it so oretty .

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