Name: Smokey Pumpkin Hummus Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 whole small kabocha squash, Jap pumpkin, or butternut squash; Wood smoking chips; 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.; 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

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.

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

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.

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

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.

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.

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.

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.

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.

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

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.

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.

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.

Yield: Makes 8 or more servings - 4 cups

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

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.
Add chickpeas to a blender or food processor.
Peel and add the garlic either crushed or chopped.
Add some tahini, a good squeeze of lemon juice, a drizzle of the olive oil, some cumin and a small pinch of salt.
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.
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.
After adjusting the seasoning, blend again until smooth.
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.
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.

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Nutrition Information:

Yield:

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

Making Your Hummus into 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.

Yield: MAKES 8 OR MORE SERVINGS - 4 CUPS

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

Mix all hummus ingredients as per the hummus recipe below. See notes about consistency.
Cut the pumpkin in quarters. Leave the skin and seeds as they are easier to remove when cooked.
Place the wood chips in either foil or in a smoker box (as described in the notes) and heat the bbq to 275 ℉ | 135 ℃
Cook for around an hour on the bbq (half an hour for a more subtle smokey flavour.
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.
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. 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.
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.