Dips & SpreadsNo. 2515 · The 2026 edition
Pumpkin hummus
Serve up this eye-catching pumpkin hummus for a festive Halloween appetizer.
Our own summary of the original by Lulu Grimes — the full post and photos live at bbcgoodfood.com.
This savory pumpkin hummus is roasted with garlic for deep flavor, then blended with tahini and chickpeas. Scooped back into the pumpkin shell, it makes a stunning centerpiece. Serve with colorful peppers and crunchy breadsticks for dipping.
Ingredients
Directions
- Slice the pumpkin cap off about two-thirds from the bottom. Scoop out seeds, then remove the flesh from both the base and the cap.
- Preheat oven to 200°C (or 180°C fan/gas 6). Chop the pumpkin flesh into chunks and arrange in a roasting pan with the garlic cloves and a generous drizzle of olive oil. Season with salt, then roast for 45 minutes until very soft. Allow to cool.
- Transfer the roasted pumpkin along with any pan juices and the garlic to a food processor. Add lemon juice, tahini, and drained chickpeas. Season with salt and blend until smooth; add a little extra oil if needed for consistency. Spoon the hummus back into the hollowed pumpkin shell. Serve with sliced red and yellow peppers, mini breadsticks, and pita chips.
Per serving
- 7.0 fat g
- 8.0 carbs g
- 3.0 sugar g
- 123.0 calories
- 4.0 protein g
More photos
Photos hosted by bbcgoodfood.com.
