Gordon Ramsay Pumpkin Hummus Recipe

This creamy, smooth gordon ramsay pumpkin hummus recipe is made with roasted pumpkin, chickpeas, and tahini, and ready in 40 minutes. The warm roasted pumpkin blends beautifully into the chickpeas, creating a vibrant orange dip with natural sweetness. I find roasting the pumpkin first makes all the difference for depth of flavor.

What Makes This Version Different

I used to just boil my pumpkin or use canned puree when making seasonal hummus at home. It always ended up a bit watery and lacking in any real depth.

Roasting the pumpkin chunks until caramelized completely changed the final texture. The slight char brings out a nutty flavor that pairs brilliantly with the rich tahini.

Gordon Ramsay Pumpkin Hummus Recipe Ingredients

• 400g pumpkin, peeled and cubed
• 400g can chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 3 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp toasted pumpkin seeds

How To Make Gordon Ramsay Pumpkin Hummus Recipe

1. Roast the pumpkin: Preheat your oven to 200°C (400°F). Toss the pumpkin cubes in a little olive oil, salt, and pepper, then roast for 30 minutes until soft.
2. Blend the base: In a food processor, combine the cooled pumpkin, chickpeas, tahini, garlic, lemon juice, and spices.
3. Stream the oil: While the machine is running, slowly pour in the extra virgin olive oil until the hummus becomes completely smooth and creamy.
4. Adjust seasoning: Taste the mixture and add more salt, lemon juice, or a splash of cold water if it seems too thick.
5. Garnish and serve: Spoon into a serving bowl, drizzle with a little extra olive oil, and scatter toasted pumpkin seeds on top.

Recipe Tips

• Use cold water: If your hummus is too thick, adding a tablespoon of ice-cold water while blending makes it extra fluffy.
• Do not skip roasting: Roasting removes excess moisture from the pumpkin, preventing a runny dip.
• Check the tahini: Make sure to stir your tahini well in the jar before measuring, as the oil often separates.

What To Serve With Pumpkin Hummus

Warm pita bread or crispy flatbreads are essential for scooping up this thick dip. It also pairs wonderfully with raw vegetable sticks like carrots, cucumber, and bell peppers.

How To Store

Keep the hummus in an airtight container in the fridge for up to four days. If the top looks a bit dry after storing, stir in a few drops of olive oil to refresh it.

FAQs

• Can I use butternut squash instead? Yes, butternut squash has a very similar texture and sweetness, making it a perfect substitute in this recipe.
• Can I freeze pumpkin hummus? You can freeze it in an airtight container for up to three months. Thaw overnight in the fridge and give it a good stir before serving.
• Can I use canned pumpkin puree? You can, but you will miss out on the roasted flavor. Use about one cup of thick puree if you choose this route.
• Do I need to peel the chickpeas? Peeling the chickpeas results in a smoother hummus, but a strong food processor will still yield a great texture without peeling.

Nutrition

• Calories: 180 kcal
• Total Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrate: 16g
• Protein: 5g

Try More Recipes:

• Gordon Ramsay Deviled Eggs Recipe
• Gordon Ramsay’s Eggs Benedict
• Gordon Ramsay Biscuits Recipe

Gordon Ramsay Pumpkin Hummus Recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Creamy, smooth gordon ramsay pumpkin hummus recipe featuring caramelized roasted pumpkin, earthy tahini, and hearty chickpeas. Ready in exactly 40 minutes, this vibrant dip is an effortless appetizer for autumn gatherings that pairs beautifully with warm, crusty pita bread.

Ingredients

• 400g pumpkin, peeled and cubed

• 400g can chickpeas, drained and rinsed

• 2 tbsp tahini

• 2 garlic cloves, crushed

• 1 lemon, juiced

• 3 tbsp extra virgin olive oil

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• Salt and black pepper to taste

• 1 tbsp toasted pumpkin seeds

Directions

• 1. Roast the pumpkin: Preheat your oven to 200°C (400°F). Toss the pumpkin cubes in a little olive oil, salt, and pepper, then roast for 30 minutes until soft.
• 2. Blend the base: In a food processor, combine the cooled pumpkin, chickpeas, tahini, garlic, lemon juice, and spices.
• 3. Stream the oil: While the machine is running, slowly pour in the extra virgin olive oil until the hummus becomes completely smooth and creamy.
• 4. Adjust seasoning: Taste the mixture and add more salt, lemon juice, or a splash of cold water if it seems too thick.
• 5. Garnish and serve: Spoon into a serving bowl, drizzle with a little extra olive oil, and scatter toasted pumpkin seeds on top.