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Maple Roasted Pumpkin Hummus with Smoked and Spicy Carrots

If you love a sweet and spicy combo, this delicious and creamy vegan hummus is for you.

🍽 Serves 4-5

🕘 30-35 minutes


  • 2 cups of pumpkin (chopped)

  • 1 apple (chopped)

  • 1 tsp maple syrup

  • 1 tsp extra virgin olive oil

  • Pinch of salt

  • 1 can of chickpeas

  • 2 cloves of garlic

  • 2 Tbsp tahini

  • 1/3 cup extra virgin olive oil

  • 1 Tbsp lemon juice

  • ½ tsp cumin

  • 1 tsp salt

  • ¼ tsp paprika

  • ¼ tsp chili powder

  • 3/4 cup cold water

Spicy carrots:

  • 3 medium carrots

  • ¼ tsp chili powder

  • ½ tsp bell pepper flakes/ dried capsicum flakes

  • ½ tsp smoked paprika

  • ½ tsp salt

  • Dash of olive oil

  • Extra Virgin olive oil and lemon juice to serve.


  1. Preheat the oven to 220’C. Chop the pumpkin and apple.

  2. Place pumpkin and apples in a large bowl, add maple syrup, olive oil and salt. Mix well. Transfer onto a baking tray.

  3. Roast for 25 min.

  4. Remove from the oven. Lower the temperature to 200’C.

  5. Place roasted vegetables in a food processor. Add chickpeas, garlic, tahini, lemon juice, cumin, paprika, chili, salt, and water. Blend until smooth.

  6. Peel the carrots and slice them using a peeler or mandoline. Place the slices in a medium bowl, add chili powder, bell pepper flakes, onion and garlic powder, salt, smoked paprika and a dash of olive oil.

  7. Transfer the carrots into a baking tray. Spread evenly and roast for 20 min.

  8. Remove from the oven. Let the slices cool down for 5 min.

  9. Assemble the plate. Place the hummus in the center and spread to form a circle. Surround the hummus with the carrot slices. Sprinkle with more olive oil and lemon juice.

  10. Serve with your favorite crackers, pita bread, flatbread, etc.

  11. Enjoy!


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