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Maple Roasted Pumpkin Hummus

Autumn days call for pumpkin dishes and here is one of my favorite creamy hummus versions, made with cooked chickpeas and roasted pumpkin.

🍽 Serves 3-4

🕘 40-45 minutes


  • 2 cups pumpkin

  • 1 Tbsp maple syrup

  • Pinch of salt

  • 1 tsp extra virgin olive oil

  • 1 ½ cups cooked chickpeas (for extra creaminess remove the shells)

  • 3 cloves of garlic

  • 1 heaped Tbsp tahini

  • 2 Tbsp extra virgin olive oil

  • 1 heaped Tbsp apple cider vinegar

  • 1/3 cup cold water

  • ½ tsp salt


  1. Prepare all the ingredients. Cook pre-soaked chickpeas until soft. Chop the pumpkin into 1-2cm cubes, and peel the garlic. Preheat the oven to 180’C.

  2. In a large bowl, combine pumpkin, olive oil, maple syrup and salt. Move the pumpkin onto a baking tray and bake for 30min or until soft.

  3. Place cooked chickpeas on a tea towel and rub the chickpeas with your hand to remove the shells.

  4. Remove the pumpkin from the oven and let it cool for a few minutes.

  5. In a food processor, place pumpkin, chickpeas, garlic, tahini, olive oil, apple cider vinegar, cold water and salt. Blend until smooth.

  6. Serve topped with hemp hearts and extra virgin olive oil.

  7. Enjoy with fresh vegetables/ pita bread/ crackers


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