Roasted Pumpkin Hummus

Hummus made different with the addition of red pumpkin. This is a Sanjeev Kapoor exclusive recipe.

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Roasted Pumpkin Hummus

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Main Ingredients Red Pumpkin, Chickpeas (kabuli chana)
Cuisine Lebanese
Course Pickles, Jams and Chutneys
Prep Time 7-8 hour
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Roasted Pumpkin Hummus

  • 250 grams Red Pumpkin cut into cubes
  • 1/2 cup Chickpeas (kabuli chana) soaked overnight and boiled
  • 1 tablespoon Coriander seeds
  • 8-10 Cloves
  • 1 teaspoon Fennel seeds (saunf)
  • 1 inch Cinnamon
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Yellow mustard seeds
  • 1 teaspoon Cumin seeds
  • 15-20 cloves Garlic crushed
  • Ginger 1 inch chopped
  • to taste Salt
  • ½ cup + 1 tablespoon Olive oil
  • 3 tablespoons Tahini paste
  • 1 teaspoon Paprika powder
  • Juice of ½ lemon


  1. Preheat the oven at 180°C.
  2. Dry roast coriander seeds, cinnamon, fennel seeds, cinnamon, fenugreek seeds, mustard seeds and cumin seeds in a non-stick pan till fragrant.
  3. Cool and pound them in a mortar and with a pestle into a fine powder.
  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.
  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.
  6. Transfer the hummus in a serving bowl. Sprinkle paprika powder and drizzle one tablespoon olive oil on top and serve.

Nutrition Info

Calories 1686
Carbohydrates 32.9
Protein 83.4
Fat 135.4