5-Ingredient Roasted Pumpkin Hummus
Here’s the thing about most pumpkin hummus recipes: They call for canned, pumpkin puree.
And while there’s nothing wrong with that, exactly, it’s far from ideal. Because with so many darling pumpkins populating every market and store your pretty eyes can see, why not make it FRESH?
It’s cleaner, smarter, and tastes about a million times better, too.
Roasting the pumpkin obviously adds an additional step that those other recipes don’t require you take. But roasting pumpkin is SO easy and tastes freakin’ incredible, so why not give it a shot?
If you’ve roasted any kind of squash before, then the pumpkin game is one you can definitely handle. The key is to buy the right pumpkin, own a sharp knife, and love the smell of insanely delicious things. If this is you, we’re already halfway there.
In general you want to avoid larger pumpkins and go for something in the 2-3lb range. Smaller pumpkins are easier to handle and have a more desirable flavor/texture, so look for pumpkins labeled “sugar pumpkin” or “pie pumpkin” — They’re the one’s you need. Once you’ve got your goods the actual roasting process is startlingly easy, simply slice and gut the pumpkin, swash it in marinade, then pop it in the oven for 35 minutes. While you wait you can scroll Insta, take selfies, or attend to other critical life duties.
Just like butternut squash I prefer to use a sweet marinade with pumpkin, my go-to combo being coconut oil, brown sugar, and cinnamon. The coconut oil does a great job of bringing a subtle nutty flavor into the mix, while the brown sugar + cinnamon enhance the pumpkin’s natural taste and aroma beautifully — It’s super sweet, yet somehow not too much. Once roasted the pumpkin flesh is easy to peel away from the tough exterior, and from there just throw it in the food processor with creamy white beans, and girrrl you are DONE.
Cooking, that is. The eating is just beginning.
While roasting the marinade caramelizes with the pumpkin to create a lacquered, almost candy-like effect, so if you sneak in a few forkfuls before blending, I don’t blame you. In the end this looks great served plain, or when swathed in swirls of coconut oil and gently sprinkled cinnamon. And like any hummus, you know the dipping drill — Pair it with root veggies, dope crackers, grilled pita bread, whatever!
Just a spoon is cool, too.
5-Ingredient Roasted Pumpkin Hummus
Ingredients:
- 1 small sugar or pie pumpkin
- 1/4 cup coconut oil
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1 can cannellini white beans (15 oz)
- a pinch of salt & pepper
- crackers and vegetables for dipping
Directions:
- Pre-heat oven to 400F.
- On a large cutting board turn the pumpkin on its side, then slice off the top, stem included. Next slice the pumpkin in half, then use a spoon to scoop out the seeds and stringy innards. Lastly, cut the pumpkin into wedges.
- In a small mixing bowl whisk the coconut oil, brown sugar, and cinnamon until smooth. Brush this mixture over the flesh of each pumpkin wedge, then roast for 35 minutes until tender.
- Once the roasted pumpkin is cool enough to handle, peel away the skin from each wedge before transferring to food processor. Combine with the white beans, then blend until smooth, 4-5 minutes. Salt & pepper to taste once blended, then eat! The hummus can be served warm out of the processor or cold from the fridge — Top with pumpkin seeds, extra cinnamon & coconut oil, or leave it plain!
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