• 1 small pumpkin
  • 2 garlic cloves (with peel)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp hot chili
  • 2 tbsp tahini
  • Fresh corriander, optional for garnish
  • Sesame seeds, optional for garnish

Author of this recipe

Love My Salad

Love My Salad

Community organisation

Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

This roasted pumpkin and garlic hummus is a nice twist on the authentic recipe, a little sweeter and creamier than with chickpeas. 

Total votes: 456


  • Heat the oven to 220°C and line a tray with baking paper. 
  • Cut pumpkin into chunks and mix with olive oil. Bake pumpkin and garlic for about 30 minutes – until soft and turning a little brown on the edges. 
  • Transfer pumpkin to a blender, add peeled garlic, tahini, cumin, chili, and lemon juice. Blend until smooth. 
  • If the hummus is too thick, add 1-2 tbsp of water to thin it out.
  • Transfer the hummus into a serving bowl, drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and cilantro. 

Related salads chosen by others

Want to stay up-to-date? Subscribe to our newsletter!