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    Home » Autumn/Fall

    Pumpkin Hummus

    By Robyn | Published: Jun 18, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    With just 5 ingredients, this simple pumpkin hummus recipe is incredibly versatile. There’s no need to be exact with the ingredients either – perfect for busy family life.
    roast pumpkin hummus in bowl topped with chickpeas with cracker dipped in
    Roast pumpkin hummus

    This hummus recipe is one I often made for Mini Jones when baby led weaning. It is a recipe I could make for all the family: with a little extra water added to a spoonful to make a soft puree for Mini Jones; with goats cheese sprinkled on top served with warm pitta for Mr Jones and I.

    A recipe we all eat is always a good thing – not only is it less to think about, but less time in the kitchen!

    Roasting the pumpkin brings out the natural sweetness and intensifies the flavour.  This step can be done a day or two ahead. (I often put the pumpkin in the oven when I have it on for something else.)

    Gently heating the chickpeas in a little water makes them blend into a smooth paste. It also reduces the amount of oil needed to make the hummus a dipping consistency.

    If you are looking for more healthy dips/spreads, have a look at this Venezuelan version of Guacamole, Guasacaca this nut free broccoli spinach pesto or Korözött (Hungarian Paprika Cheese) made with cottage cheese.

    bowl of pumpkin hummus topped with chickpeas served with cucumber slices and crackers
    Pumpkin Hummus

    Pumpkin Hummus

    Author: Robyn

    This easy pumpkin hummus recipe is a delicious and healthy snack for all the family.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Course Dips | Sauces, Lunch, lunchbox, Snack
    Cuisine Modern english/modern australian
    Servings 4 people
    Calories 177 kcal

    Ingredients
      

    • Around 500g pumpkin cut into rough 2 cm cubes
    • 1 tablespoon Olive oil – plus 1 dsp
    • 1 clove garlic
    • 440 g tin cooked chickpeas drained
    • Pinch ground cumin

    Instructions
     

    • Heat the oven to 200˚C/400˚F.
    • Roast the pumpkin with the tablespoon of olive oil and the garlic clove 30-40 minutes, until tender. Cool (this step can be done a day or two beforehand).
    • Place the chickpeas in a small saucepan and add a splash of water. Cook gently for a few minutes until the chickpeas are heated through.
    • Place the chickpeas together with a dsp cooking water - keeping any leftover cooking water - the pumpkin, garlic, ground cumin and olive oil in a blender and blitz until smooth, adding a little more of the cooking water if the mixture is too dry.
    • If not serving to baby, add a touch of salt.

    Nutrition

    Calories: 177kcalCarbohydrates: 23gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 307mgPotassium: 586mgFiber: 5gSugar: 3gVitamin A: 10658IUVitamin C: 12mgCalcium: 66mgIron: 2mg
    Keyword blw pumpkin recipe, healthy dip recipe, pumpkin dip, pumpkin hummus

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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