There are beautiful pumpkins this season.

I love this vegetable because it is good but also beautiful for decoration.

Perfect for creating hallowen lamp. However, it is necessary to empty.

I have found so many ways to use pumpkin pulp, but my favorite is PUMPKIN HUMMUS.

Hummus is a very versatile Middle Eastern preparation perfect for buffets and aperitifs.

Accompanying with fresh vegetables or spreading on toasted bread becomes irresistible.

You ould also prepare it with different vegetables: 

Pumpkin hummus, with its bright orange color and delicate flavor, will conquer all your guests.


Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time15 Minutes
  • Serving6/8 portions
  • CuisineMiddle Eastern
139,76 Kcal
calories per serving
Info Close
  • Power 139,76 (Kcal)
  • Carbohydrates 6,32 (g) of which sugars 1,88 (g)
  • Proteins 2,77 (g)
  • Fat 12,48 (g) of which saturated 1,80 (g)of which unsaturated 10,11 (g)
  • Fibers 1,18 (g)
  • Sodium 370,56 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov


for hummus

  • 15 ouncespumpkin
  • 2 tablespoonstahini sauce
  • 1 teaspooncumin powder
  • 3/4 teaspoonsalt
  • 1 tablespoonolive oil
  • 2 tablespoonslemon juice (fresh)
  • q.s.black pepper (grownd)
  • 1 clovegarlic (chopped)

for decoration

  • q.s.pumpkin seed (toasted )
  • 1 pinchparsley (fresh chopped )


step 1

  1. Remove the skin from the pumpkin and cut it into small cubes.

    Cook the pumpkin in a pan with a knob of butter for 10 minutes or bake it in the oven without butter for about 20 minutes at 400°F.

step 2

  1. Put the pumpkin in a bowl together with the tahini, lemon juice, cumin powder, olive oil, salt, pepper and a clove of garlic.

    Mix with an immersion blender until blended and smooth.

step 3

  1. Pour the hummus into a serving bowl, sprinkle with fresh chopped parsley and toasted pumpkin seeds.

    Serve with toasted pita bread.


It can be kept in the fridge for a maximum of 3 days. It is not suitable for freezing

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