Creamy orange pumpkin hummus with Chickpeas, pumpkin seeds and olive oil in one peel
Levantine inspired Recipe

Roasted Hokkaido Pumpkin Hummus

The pumpkin is cooked concentrated in the oven and after cooling it is especially finely pureed with Chickpeas, Tahin and ice water.

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Total time 50 min
Calories 245 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

pumpkin hummus with roasted aroma and creamy structure

Boiled pumpkin contains a lot of water and can make hummus taste thin. Roast the hokkaido in the oven until the edges slightly brown. Let it cool before mixing and add ice water only to the tablespoon. This allows the consistency to be precisely controlled without diluting the aroma.

Lunch Autumn Recipes Vegetables Pulses

Recipe

Roasted Hokkaido Pumpkin Hummus

Roasted Hokkaido squash makes classic chickpea hummus mild and creamy, while tahini, lemon and cumin add depth.

Ingredients

6 servings

Method

  1. 1

    pumpkin roasting

    Preheat the oven to 210 °C. Cut the pumpkin into 2 cm cubes, toss with one tablespoon of oil and roast for 22 to 25 minutes until tender and lightly browned.

  2. 2

    Cool pumpkin

    Distribute toasted pumpkin cubes on the sheet and allow to cool for at least 10 minutes.

  3. 3

    Blend the base

    Chickpeas, tahin, garlic, lemon juice, cumin and salt in the blender first roughly crushed.

  4. 4

    pumpkin Incorporating

    Add pumpkin and mix everything 2 to 3 minutes very finely. Add the ice water to the tablespoon until the hummus is smooth and airy.

  5. 5

    Season and serve

    Season hummus with lemon juice and salt. Add to a bowl and serve with olive oil and pumpkin seeds.

Kitchen know-how

Tips for Roasted Hokkaido Pumpkin Hummus

Let pumpkin cool

Warm pumpkin can make Tahin look bitter and makes the mixture heavier. Cool at least lukewarm before mixing.

Slowly add ice water

Even small quantities change the consistency significantly. Mix after each tablespoon before adding more water.

Variations

How to adapt this recipe

Stir in a teaspoon of Harissa and serve the hummus with some extra drops of chilli oil.

Replace the Chickpeas with the same amount of white beans. The spread becomes milder and particularly soft.

Nutrition per serving

245kcal
25.0 gCarbohydrates
8.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Roasted Hokkaido Pumpkin Hummus

Yes. It becomes soft when roasting and can be finely pureed. Wash the pumpkin thoroughly and remove damaged areas.

The pumpkin was very water-rich or there was too much ice water added. Mix further Chickpeas or some tahin under.

It keeps well closed in the refrigerator for about three days. Always use a clean spoon to remove it.

Flade bread, vegetable sticks and roasted bread fit as well as a bowl with cereals, salad and oven vegetables.

Keep cooking

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