Go Back
–+ servings
This is a square image of a colourful Moroccan plate sitting on a grey table. Covering most of the plate is bright orange pumpkin hummus drizzled generously with olive oil and sprinkled with dukkha and pumpkin seeds. Some cooked thyme sits decoratively in the middle of the oil. In the bottom right hand corner below the plate, you can just make out the top of a silver ornamental dragonfly sitting on top of a yellow napkin.

Pumpkin Hummus

This pumpkin hummus with butter beans, cumin, and dukkha will bring much colour and deliciousness to your table. Recipe video is above!
Print
Pin
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Easy, Entertaining, Fall
Prep Time: 10 minutes
Cook Time: 40 minutes
Assembly time: 5 minutes
Total Time: 55 minutes
Servings: 10 people
Calories: 171kcal
Author: Gabby Campbell

Equipment

  • 1 Food processor
  • 1 Small saucepan

Ingredients

  • 500 g butternut pumpkin/squash
  • 1 can butter beans drained and rinsed
  • ⅓ cup hulled tahini
  • ¼ cup lemon juice (this was 1 large lemon for me)
  • 1 tsp salt
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 100 ml olive oil plus extra for drizzling
  • 1/4-1/2 cup cold water
  • 1 clove garlic smashed with the side of a knife
  • A few sprigs of thyme
  • Dukkha, pumpkin seeds, extra olive oil (optional toppings, or choose your own)
  • Serve with vegetable chips, lavosh, crackers, or fresh sourdough.

Instructions

To Make The Pumpkin

  • Preheat oven to 200°C (400°F)
  • Cut the skin from the pumpkin, remove the seeds and chop into 2cm cubes (~1 inch). Drizzle with olive oil, sprinkle with a little salt and toss to combine.
  • Place the pumpkin on a baking sheet lined with baking paper and roast for 25-30 minutes. You want the edges to be a little charred.

To Make The Hummus

  • Just before the pumpkin is ready, add the 100ml of olive oil to a small saucepan over a medium heat. Add the smashed garlic clove and the thyme and gently fry for 2-3 minutes until fragrant. Once done, discard the garlic and set the thyme aside.
  • Tip the warmed oil into a food processor along with the butter beans, cooked pumpkin, tahini, lemon juice, salt, cumin, and paprika. Blitz until the mix is well combined and starts to get the consistency of hummus.
  • With the food processor on a medium speed, drizzle in 1/4 cup of water. If you find the dip is still too thick you can add a little more and blitz again. You want to be able to move crackers through it easily without them snapping.
  • To serve - dollop all of the pumpkin hummus into the middle of a large plate and spread it out with the back of a spoon in a circular motion. Leave a rim around the edge and make a couple of indents in the middle that will hold the extra drizzle of olive oil.
  • Just before serving, drizzle over some olive oil, then sprinkle with the dukkha, and pumpkin seeds. Place the reserved thyme sprigs in the middle.
  • Serve with vegetable chips, crackers of any sort, or fresh sourdough bread.

Notes

This can definitely be made ahead. If doing so, don't add the extra oil and toppings until just before serving.
This will keep in the fridge for up to one week.

Nutrition

Serving: 60g | Calories: 171kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 237mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4314IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg