How to make Roasted Pumpkin Hummus - Hummus made different with the addition of red pumpkin.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas, Red pumpkin

Cuisine : Lebanese

Course : Pickles, Jams and Chutneys

Roasted Pumpkin Hummus Recipe Card

Roasted Pumpkin Hummus

One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

For more recipes related to Roasted Pumpkin Hummus checkout Beetroot Hummus, Hummus, Spiced Red Pepper Hummus, Anar Hummus . You can also find more Pickles, Jams and Chutneys recipes like Onion Tamarind Chutney, Tomato And Ginger Chutney, Brinjal Chutney, Kacche Aam aur Hing Ka Achar.

Prep Time : 6-10 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Pumpkin Hummus Recipe

  • Chickpeas cut into cubes 250 grams

  • Red pumpkin soaked overnight and boiled 1/2 cup

  • Coriander seeds 1 tablespoon

  • Cloves 8-10

  • Fennel seeds (saunf) 1 teaspoon

  • Cinnamon 1 inch

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Yellow mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Garlic crushed 15-20 cloves

  • Ginger 1 inch chopped

  • Salt to taste

  • Olive oil ½ cup + 1 tablespoon

  • Tahini paste 3 tablespoons

  • Paprika powder 1 teaspoon

  • Juice of ½ lemon


Step 1

Preheat the oven at 180°C.

Step 2

Dry roast coriander seeds, cinnamon, fennel seeds, cinnamon, fenugreek seeds, mustard seeds and cumin seeds in a non-stick pan till fragrant.

Step 3

Cool and pound them in a mortar and with a pestle into a fine powder.

Step 4

Spread pumpkin, garlic cloves, ginger on a baking tray. Sprinkle the ground spice powder and salt over them and drizzle one tablespoon olive oil. Place the tray in the preheated oven and roast for thirty to thirty-five minutes.

Step 5

Remove the tray from heat and put the ingredients into a blender jar. Add chickpeas, tahini paste, one teaspoon paprika powder, lemon juice and half cup olive oil and blend into a smooth paste.

Step 6

Transfer the hummus in a serving bowl. Sprinkle paprika powder and drizzle one tablespoon olive oil on top and serve.