Cooking with PumpkinNo. 2125 · The 2026 edition
Sunny Anderson's Easy Roasted Garlic and Pumpkin Hummus
A creamy, spiced pumpkin hummus with roasted garlic and toasted seeds, perfect for fall snacking.
Our own summary of the original — the full post and photos live at thepioneerwoman.com.
This hummus combines roasted garlic, chickpeas, pumpkin puree, and pumpkin pie spice for a seasonal twist. The garlic is roasted in olive oil until tender, then blended with the other ingredients. After chilling, top with toasted pumpkin seeds and serve with crackers or veggies.
Ingredients
Directions
- Preheat the oven to 375°F. Combine the olive oil and smashed garlic cloves in a ramekin or small baking dish. Roast until the garlic turns light golden and becomes tender but not browned, about 15 to 20 minutes.
- Transfer the roasted garlic to a food processor, along with 2 tablespoons of the oil from the ramekin (reserve the remaining oil). Add the drained chickpeas, pumpkin puree, lemon juice, tahini, pumpkin pie spice, and a generous pinch of kosher salt. Process until smooth, then add a bit more of the reserved garlic oil. Taste and adjust with extra salt or lemon juice if needed. Spoon the hummus into a bowl, drizzle the remaining roasted garlic oil on top, cover, and refrigerate for at least 2 hours.
- When ready to serve, heat a dry skillet over medium-high heat. Add the pumpkin seeds and a pinch of salt, and cook while tossing until fragrant and slightly shiny, about 4 minutes. Sprinkle the toasted seeds over the hummus. Serve slightly chilled or at room temperature with crackers and cut-up vegetables.
