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bowl of Pumpkin Hummus
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5 from 1 vote

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


  • 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


  • 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.


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.


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
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