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You are here: Home / Picnic Food / Smoky Pumpkin Hummus Recipe

Smoky Pumpkin Hummus Recipe

Dated: September 18, 2020 Last Modified: January 29, 2021

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I adore hummus, especially as a picnic dip. But what if you want to mix it up a bit or maybe add a seasonal twist to your fall picnic finger food and appetiser repertoire? Smoked pumpkin hummus is the answer.

Picnic lunch of smoky pumpkin hummus with chicken and coleslaw.

Actually, smoked pumpkin hummus is the answer any time of year. It’s incredibly creamy, a little sweet and subtly smoky. Of course, you can make it super smokey, but I tend to lean towards the less is more approach when it comes to smoke. 

Table of Contents

  • What to Serve With Smoked Pumpkin Hummus
  • How Long Will Pumpkin Hummus Keep
  • How to Make Smoky Pumpkin Hummus
    • What Pumpkin to Use
    • Getting The Smoked Pumpkin Flavour
      • Using Smoke Flavourings
    • Smoking the Pumpkin
    • Making the Smoked Pumpkin Hummus
      • Make Your Base Hummus First
      • Making Your Hummus into Pumpkin Hummus

What to Serve With Smoked Pumpkin Hummus

Much like hummus, this smoky pumpkin dips lends itself to mezze plates with roasted vine tomatoes and grilled peppers, anything with pita and fresh bread, or even as a side dip to a cheese platter with crostini.

Cheese and dip mezze platter.

Serve pumpkin hummus as a side to bbq meats with pita and salad. Marinated kebabs are perfect picnic bbq food for this.

BBQ lamb kebabs with roasted vine tomatoes and smoked pumpkin hummus.

While it may sound strange to have double smoke, making a whole smoked chicken at the same time gives you loads of picnic menu options. Pair the smoky pumpkin hummus with cold smoked chicken pieces.

The sweetness of the pumpkin and subtle smokiness works wonderfully with the smoked chicken without being too much. Serve with fresh bread and a light yoghurt based coleslaw for an easy and healthy picnic lunch.

Picnic scene with pumpkin hummus and smoked chicken.

How Long Will Pumpkin Hummus Keep

The same as our homemade hummus recipe, pumpkin hummus will keep for up to 5 days in an airtight container in the fridge and can be frozen for up to 6 months.

Divide into portion size containers for freezing. Don’t fill the containers all the way to the top as the hummus will expand.

Place the frozen hummus in the fridge the day before if possible to defrost and give a good stir before serving to bring the creaminess back.

Smoked pumpkin hummus with smoked paprika and sesame seed garnish.

How to Make Smoky Pumpkin Hummus

What Pumpkin to Use

Some people will shortcut and use a tin of pumpkin puree (along with smoke flavourings mentioned below). While this is fine if you are really short on time or don’t have the facilities to smoke pumpkin, using fresh pumpkin, smoking and roasting will result in a much better flavour and texture.

Pumpkin hummus with sesame seed and red wine salt garnish.

For this recipe, I used a small kabocha squash or Jap pumpkin because of its sweet flavour and texture similar to sweet potato. I have also used butternut squash for this recipe for the same reasons. Either is fine. 

Quarters of pumpkin smoking on a bbq.

Getting The Smoked Pumpkin Flavour

Using Smoke Flavourings

While it is possible to make smoked pumpkin hummus using flavourings such as Smoked Paprika or liquid smoke, this recipe calls for pumpkin smoked using wood chips on the bbq.

It will take some extra time but is very little effort and worthwhile for the resulting flavour and texture of the hummus. 

If you must use smoke flavourings, add 1/2 a teaspoon of either to the hummus when blending the pumpkin in. Oven roasting the pumpkin is preferable to puree or boiling as roasting will give more flavour from caramelisation.

Yamees Smoked Paprika - 32 oz (16 oz/ 1 Lb Each) -Paprika Powder - Paprika Bulk - Smoked Paprika Powder - Smoke Paprika - Bulk Spices
Stubb's Mesquite Liquid Smoke, 5 fl oz (Pack of 6)

Smoking the Pumpkin

Cut the pumpkin in quarters. I leave the skin and seeds as they are easier to remove when cooked. You can also use the smoked pumpkin seed for garnish if you like.

Using a gas bbq with a closing lid, there are two ways you can smoke the pumpkin.

We use a small inexpensive smoker box to place wood chips such as apple, cherry, or mesquite in (you can use any flavour you like).

If you don’t have a smoker box, you can also place about half a cup of wood chips into foil and fold into a packet. Place a small hole in the top of the packet for the smoke to escape and place on the grill next to the pumpkin with the bbq lid closed.

We recommend this same method for adding smokey flavour to eggplant for making baba ganoush. 

Char-Broil Cast Iron Smoker Box

Char-Broil Cast Iron Smoker Box

Zorestar Wood Chips for Smokers - 6 pcs Variety Pack of Oak | Alder | Cherry | Apple Chips for Smoking and Grilling + Bonus e-Book

Zorestar Variety Pack of Wood Chips for Smokers

Place the quartered pumpkin on the bbq and cook at 275 ℉ | 135 ℃ for about an hour. You can use a basic thermometer probe if your bbq doesn’t have a temperature gauge. As I mentioned, we usually smoke the pumpkin while we are doing a whole smoked chicken so find a thermometer very handy.

A whole smoked chicken is excellent for a picnic lunch of cold chicken pieces and salad or picnic sandwiches such as our fig and chicken baguette where we often use smoked chicken breast to compliment the sweet figs.

After an hour, if your pumpkin is still not soft enough (you want it to be very soft) finish it off in the oven. 

Smoked pumpkin quarters.

If you don’t want too much of a smokey flavour, just a subtle smokiness, pull the pumpkin off earlier, maybe after half an hour, and finish in the oven. 

Finishing the pumpkin on the oven also gives the pumpkin some of that lovely caramelisation you get from roasting. All of this will make the hummus even more delicious. 

Picnic dips, smoked pumpkin hummus with tomato slices and rye bread.

Making the Smoked Pumpkin Hummus

Make Your Base Hummus First

I like to make my base hummus first (recipe below) to get those flavours and textures right first. (Pumpkin recipe instructions to follow below).

See the full post on this easy hummus recipe here for more notes and tips on homemade hummus.

Note: Because the pumpkin is so soft and moist, it will make the consistency a lot wetter than normal hummus, so allow for this when adding liquid to your base hummus – Lean towards the thicker side.

Continue to Content
Yield: Makes 8 or more servings - 4 cups

Easy Hummus Recipe

Easy Hummus Recipe

Don't suffer inferior store-bought hummus again with this easy hummus recipe you can make at home. Hummus is one of the most versatile and robust picnic dips, a perfect match for so many picnic menu ideas. Make a big batch and keep it on hand in the freezer for a handy addition to at home and picnic meals.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 30 oz |850 gm canned chickpeas rinsed and drained (or dry chickpeas that have been well soaked or cooked).
  • 4 tablespoons of quality tahini (add incrementally to get your desired sesame levels).
  • 1/4 cup extra-virgin olive oil, divided for drizzling.
  • 1 clove crushed garlic.
  • Small pinch of salt or to taste.
  • 1 tablespoon ground cumin, adjust to taste.
  • 2 tablespoons fresh lemon juice, more to taste.
  • 5 tablespoons cold water (or chickpea cooking or can water), or as needed to blend.

Suggested Garnishes

  • A sprinkle of sweet or smoked paprika. 
  • Chilli flakes or cayenne pepper if you like a little heat.
  • Sesame seeds, crushed pistachio nuts or toasted pine nuts.
  • Chopped parsley.
  • Whichever you choose, finish with a drizzle of olive oil.

Instructions

  1. Drain and peel the chickpeas - either from the can or after soaking and/or cooking dry chickpeas. Keep the aquafaba (the can water or cooking water) if you choose to use this over freshwater *see notes - either is fine.
  2. Add chickpeas to a blender or food processor.
  3. Peel and add the garlic either crushed or chopped.
  4. Add some tahini, a good squeeze of lemon juice, a drizzle of the olive oil, some cumin and a small pinch of salt.
  5. Add a small amount of the water to get the blending process going and blend until smooth, adding olive oil as needed to get a nice consistency.
  6. Use a spatular to scrape the hummus down the sides and taste to see if more tahini, cumin or lemon is needed. Add more water if the consistency is too thick.
  7. After adjusting the seasoning, blend again until smooth.
  8. Once you are happy with the smoothness and taste, transfer to a bowl, make a swish indent in the top to hold a good glug of olive oil and garnish.
  9. If freezing, transfer directly to airtight freezer containers.

Notes

Using Dry Chickpeas


If you decide to use dry chickpeas, it is important they are well soaked or cooked before blending them into hummus. To achieve a really creamy hummus, the chickpeas need to be quite mushy. Some even choose to soak and cook them. Soaking and cooking your chickpeas in a little baking soda is a trick advised by some of the worlds best hummus chefs.

Water

You can use plain water or the cooking water or liquid from the chickpea can. This is called the Aquafaba. Some believe the aquafaba will enhance your hummus but it is just as fine to use water - just don't add too much of either as it can make your hummus runny and make sure it is cold.

Peeling the Chickpeas

Whether using canned or dry chickpeas, peeling the skins is recommended to achieve a smoother, creamier hummus. But, if you really can't be bothered, the difference will not be that dramatic, just make sure you blend really well.

Seasoning


Add all ingredients to the chickpeas incrementally as you blend to achieve the right flavour and consistency. You can always add more seasoning and liquid, you can't take it away.


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

  • Immersion Hand Blender Food Processor
    Immersion Hand Blender Food Processor
  • Soom Foods Pure Ground Sesame Tahini 
    Soom Foods Pure Ground Sesame Tahini 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 333Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 285mgCarbohydrates: 28gFiber: 8gSugar: 5gProtein: 10g

Nutrition data provided here is only an estimate

Did you make this recipe?

Please share a photo on Pinterest

© Picnic Lifestyle
Cuisine: Middle Eastern / Category: Picnic Food

Making Your Hummus into Pumpkin Hummus

Ingredients laid out for smoked pumpkin hummus.
  • Once the pumpkin is cooked, allow it to cool. 
  • Remove the seeds and scrape the flesh from the skin.
  • Add the pumpkin flesh to your pre-made hummus and blend well.
  • Depending on how much hummus you have made will depend on how much pumpkin you will add.
  • For the hummus recipe given, I would add half of the whole pumpkin I have smoked. If you don’t want that much pumpkin hummus, half the base hummus recipe and halve the pumpkin again so you have a batch of smoky pumpkin hummus and traditional hummus. The rest of the pumpkin can be used for other dishes – add as an alternative to spiced pumpkin to our pumpkin and quinoa salad, add it to mini frittatas or even make a smoked pumpkin risotto. There is so much you can do with smoked pumpkin.
  • Finish as you would any hummus with a good drizzle of olive oil and preferred garnish such as smoked paprika, sesame seeds, smoked pumpkin seeds, or parsley.
Continue to Content
Yield: MAKES 8 OR MORE SERVINGS - 4 CUPS

Smokey Pumpkin Hummus Recipe

Smokey Pumpkin Hummus Recipe

Deliciously creamy, sweet and smokey, this smoked pumpkin hummus recipe is a refreshing spin on traditional hummus. Jazz up your fall picnics, use it as an accompaniment to bbq meats, mezze plates or crudités platters. It also makes a great picnic sandwich spread. We love this smokey pumpkin hummus.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Smoked Pumpkin

  • 1 whole small kabocha squash, Jap pumpkin, or butternut squash
  • Wood smoking chips

Hummus Ingredients

  • 30 oz |850 gm canned chickpeas rinsed and drained (or dry chickpeas that have been well soaked or cooked).
  • 4 tablespoons of quality tahini (add incrementally to get your desired sesame levels).
  • 1/4 cup extra-virgin olive oil, divided for drizzling.
  • 1 clove crushed garlic.
  • Small pinch of salt or to taste.
  • 1 tablespoon ground cumin, adjust to taste.
  • 2 tablespoons fresh lemon juice, more to taste.
  • Cold water (or chickpea cooking or can water), as needed to blend. Allow for the moisture of the pumpkin - see notes. 

Suggested Garnishes

  • A sprinkle of sweet or smoked paprika
  • Chilli flakes or cayenne pepper for a little heat
  • Smoked pumpkin seeds
  • Sesame seeds, crushed pistachio nuts or toasted pine nuts
  • Parsley
  • Finish with a good drizzle of olive oil

Instructions

  1. Mix all hummus ingredients as per the hummus recipe below. See notes about consistency.
  2. Cut the pumpkin in quarters. Leave the skin and seeds as they are easier to remove when cooked.
  3. Place the wood chips in either foil or in a smoker box (as described in the notes) and heat the bbq to 275 ℉ | 135 ℃
  4. Cook for around an hour on the bbq (half an hour for a more subtle smokey flavour.
  5. Finish the pumpkin in a hot oven 430 ℉ | 220 ℃ until the flesh is very soft. Time will depend on the thickness of the pumpkin and how long you choose to smoke for.
  6. Once the pumpkin is cooked, allow it to cool. 
  7. Remove the seeds and scrape the flesh from the skin.
  8. Add the pumpkin flesh to your pre-made hummus and blend well. Use approx. half a whole pumpkin for the amounts given in the hummus recipe. this will depend on the size and thickness of your pumpkin – add more if you feel it is a bit light on.
  9. Garnish and serve.

Notes

Consistency

Because the pumpkin is so soft and moist, it will make the consistency a lot wetter than normal hummus. Allow for this when adding liquid to your base hummus – Lean towards the thicker side.

Adjusting Smokiness

If you don’t want too much of a smokey flavour, just a subtle smokiness, take the pumpkin off the bbq earlier and finish in the oven for longer. You can also use more or fewer woodchips depending on your taste.

Using Smoke Flavourings

If you don't have time or facilities to smoke the pumpkin, you can always roast in the oven, or even boil the pumpkin and use smoked paprika or liquid smoke to achieve the smokiness. If possible, try to roast the pumpkin over boiling as the roasting will add to the caramelisation of the pumpkin and the flavour of the smoked hummus.

How Much Pumpkin to Add

For the hummus recipe given, I would add half of the whole smoked pumpkin. The rest of the pumpkin can be used for other dishes. If you would like to divide your base hummus recipe into two, you can reduce the pumpkin again and have a batch of traditional hummus and a batch of pumpkin hummus.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

  • Soom Foods Pure Ground Sesame Tahini 
    Soom Foods Pure Ground Sesame Tahini 
  • Char-Broil Cast Iron Smoker Box
    Char-Broil Cast Iron Smoker Box
  • Zorestar Variety Pack of  Wood Chips for Smokers
    Zorestar Variety Pack of  Wood Chips for Smokers
  • Immersion Hand Blender Food Processor
    Immersion Hand Blender Food Processor

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 494Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 13mgSodium: 555mgCarbohydrates: 51gFiber: 13gSugar: 10gProtein: 18g

Nutrition data provided here is only an estimate

Did you make this recipe?

Please share a photo on Pinterest

© Picnic Lifestyle
Cuisine: Middle Eastern / Category: Picnic Food
Romantic picnic layout with smoked chicken, coleslaw and hummus dip.
Continue to Content

Get More Tips for Perfectly Simple Picnics

Make your picnics perfect every time.

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Picnics shouldn't be complicated. These tips for picnic perfection will help simplify any of your al fresco dining endeavours.


Dated: September 18, 2020

Previous Post: «Bowl of homemade hummus with carrot sticks and flatbread. Easy Hummus Recipe
Next Post: 6 Unique Brownie Recipes for Your Next Picnic Ladies hand holding a half eaten brownie.»

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