• 1 small pumpkin
  • 2 garlic cloves (with peel)
  • 3 tbsp of olive oil
  • 3 tbsp of fresh lemon juice
  • 1 tsp of ground cumin
  • 1 tsp of hot chili
  • fresh cilantro (optional for garnish)
  • sesame seeds (optional for garnish)
  • 2 tbsp of tahini

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 23

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


Heat up the oven to 220 degrees and line a baking tray with a piece of 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 nice bowl, drizzle with extra virgin olive oil or chilli oil and sprinkle with sesame seeds and cilantro. 

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