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Roasted Pumpkin & Cinnamon Hummus with Maple-Chili Drizzle

This is not your average hummus. It blends roasted cinnamon-spiced pumpkin with creamy chickpeas, tahini, and warm fall spices like cumin, nutmeg, and ginger. Finished with a drizzle of maple-chili oil, toasted pepitas, and fresh herbs, it’s sweet, savory, spiced, and absolutely perfect with warm pita or seasonal crudités.
Course Appetizer, Side Dish, Snack
Cuisine middle eastern-fall fusion
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 6 people

Ingredients

  • For the Roasted Pumpkin:
  • 2 cups fresh pumpkin peeled and cubed (or use butternut squash as sub)
  • 1 tbsp olive oil
  • 1/2 tsp ground cinnamon
  • 1/4 tsp smoked paprika
  • Pinch of salt and pepper
  • For the Hummus:
  • 1 can 15 oz chickpeas, drained and rinsed
  • Roasted pumpkin from above
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp ground ginger
  • Pinch of nutmeg or clove optional
  • Salt to taste
  • 2-4 tbsp ice water for texture
  • Maple-Chili Drizzle Optional but fabulous:
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1/4 tsp chili flakes or Aleppo pepper
  • Toppings:
  • Toasted pumpkin seeds pepitas
  • Fresh parsley or thyme
  • Sprinkle of cinnamon or sumac

Instructions

  • Roast the Pumpkin:
  • Preheat oven to 400°F (200°C).
  • Toss pumpkin cubes with olive oil, cinnamon, paprika, salt & pepper.
  • Roast for 25–30 minutes, until golden and fork-tender. Let cool slightly.
  • Make the Hummus:
  • In a food processor, blend chickpeas, tahini, lemon juice, garlic, cumin, ginger, nutmeg, and the roasted pumpkin.
  • Blend until smooth, adding ice water gradually until it’s fluffy and creamy.
  • Taste and adjust salt or lemon as needed.
  • Prepare the Drizzle:
  • Mix olive oil, maple syrup, and chili flakes in a small bowl.
  • Serve & Garnish:
  • Spoon hummus into a shallow bowl.
  • Drizzle with maple-chili oil, scatter toasted pepitas, herbs, and a dash of cinnamon.

Notes

🥖 Serving Ideas:
Serve with warm pita, seeded crackers, or sliced apples & carrots
Spread on sourdough toast and top with roasted chickpeas
Dollop over a grain bowl with roasted veggies
🌟 Flavor Notes:
Creamy and sweet from roasted pumpkin
Deeply spiced with cinnamon and cumin
Brightened by lemon and tahini
Finished with a hint of maple heat from the drizzle
Perfectly balanced between comforting and intriguing