Roasted Pumpkin and Walnut Hummus

Roasted Pumpkin and Walnut Hummus is the ultimate fall dip that you didn’t know you needed and once you try it you’ll see why.

This cozy as well as seasonal hummus recipe came together one autumn afternoon when I had leftover roasted pumpkin in addition to a handful of toasted walnuts on hand since I was craving something savory as well as creamy and also comforting therefore I blended everything with olive oil along with tahini together with garlic and lemon juice so that it all came together into a rich and earthy pumpkin hummus which is why it’s now one of my favorite fall appetizers.

What makes this roasted pumpkin and walnut hummus so special is the balance of flavors because the natural sweetness of the pumpkin pairs beautifully with the nutty crunch of walnuts as well as the smoky warmth of paprika furthermore it’s ultra smooth in addition to being satisfying and perfect for any fall snack board as well as a holiday appetizer spread or even a healthy lunch moreover every time I serve it guests ask “What’s in this?” since it’s both familiar yet refreshingly unique.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Roasted pumpkin – Adds creaminess and a slightly sweet earthy flavor.
• Cooked chickpeas – The classic hummus base that brings body and protein.
• Tahini – A smooth sesame paste that deepens the richness.
• Garlic – Adds boldness and a bit of bite.
• Lemon juice – Brightens up the dip and balances the pumpkin sweetness.
• Olive oil – Adds silkiness and enhances the smooth texture.
• Toasted walnuts – Give a nutty warm flavor and a little texture when used on top.
• Smoked paprika – For a subtle smoky heat that ties the flavors together.
• Salt – Brings out all the savory notes in the blend.
• Fresh parsley – Optional but makes for a fresh colorful garnish.

Tools You’ll Need

• Food processor – To blend everything into that creamy hummus texture.
• Baking sheet – If roasting your own pumpkin or to toast the walnuts.
• Knife and cutting board – For chopping and prepping ingredients.
• Spatula – To scrape down the sides while blending and serve the hummus.
• Measuring spoons and cups – To get the ingredient ratios just right.

Instructions

Step 1:

I start by roasting the pumpkin if I haven’t already. I cube it toss with olive oil and bake at 400°F for about 25–30 minutes until tender and slightly caramelized.

Step 2:

While the pumpkin roasts I toast the walnuts on a baking sheet for about 6–8 minutes or until fragrant then let them cool.

Step 3:

In a food processor I combine the roasted pumpkin chickpeas tahini garlic lemon juice olive oil salt and smoked paprika.

Step 4:

I blend until smooth scraping down the sides as needed. If it’s too thick I add a splash of water or more olive oil until it reaches the consistency I like.

Step 5:

I scoop the hummus into a serving bowl then drizzle with olive oil and top with chopped toasted walnuts smoked paprika and parsley.

Step 6:

I chill it slightly before serving or enjoy it right away with warm pita chips or crunchy veggies.

Tips

You can make this hummus up to three days in advance and it only gets better as the flavors meld. I sometimes stir in a pinch of cumin or cayenne for extra depth or spice. And if you’re short on time canned pumpkin works just fine in place of fresh roasted.

Ways to Serve

I love serving this hummus with pita chips warm naan or sliced vegetables like carrots cucumbers and bell peppers. It also works beautifully spread on sandwiches or as a base layer for grain bowls. During the holidays I’ll even add it to my appetizer tray with crackers and olives for a festive touch.

Frequently Asked Questions

Can I use canned pumpkin in Roasted Pumpkin and Walnut Hummus?

Yes just make sure it’s pure pumpkin puree and not pumpkin pie filling.

How long does Roasted Pumpkin and Walnut Hummus last in the fridge?

It keeps well for up to 5 days stored in an airtight container.

Can I freeze Roasted Pumpkin and Walnut Hummus?

Yes hummus freezes well. Just thaw in the fridge and stir before serving.

See You in the Kitchen

I hope you give this Roasted Pumpkin and Walnut Hummus a try it’s smooth flavorful and packed with autumn comfort. Let me know how you serve it or what extra toppings you try!

Happy Cooking!

Print