Looking for an easy, healthy, and fun dish you can serve or bring to a Halloween party? Look no more! This Halloween Pumpkin Hummus Dip Recipe is precisely what you need. It's vegan, effortless to make, tasty, and perfect for Halloween celebration.
You'll love it for its delicious seasonal flavor and because of its beautiful orange color (and it's much easier to "carve" a spooky face into it, ha).
Carry on making it through November, and dare I say you serve it with your appetizers at Thanksgiving dinner?
Pumpkin spice is still a big craze these days, right? Well, regardless of the spice, I hope pumpkin is always trending. In different cultures around the world, this jack-o'-lantern is a versatile ingredient in many diets, prepared in a large variety of ways.
It’s technically a fruit, and every part of it is edible. In Italy, they make ravioli stuffed with pumpkin; doesn’t that sound amazing?
Pumpkin hummus Lebanese tradition
This hummus is traditional to Lebanon. Although they don't celebrate Halloween as we know it, their counterpart is Eid il-Burbara or Saint Barbara's Day celebrated in December.
Children go trick or treating in costumes while singing a particular song for Eid il-Burbara and instead of candy, they are offered pastries filled with walnuts or cheese.
- Pumpkin - You can sub with butternut squash.
- Tahini - A paste made from toasted ground hulled sesame.
- Olive oil
- Lemon juice - From fresh lemon
- Garlic - Fresh, not dried or powdered
- Salt - To taste
- Chili powder - For a little kick
- Cilantro and sesame seeds - To garnish, optional
Any type of squash is a perfect autumn ingredient, and this recipe strays from the usual pumpkin muffins and pies.
You can complete your recipe in a savory or sweet way depending on your method of shoveling this rich hummus out of the bowl.
How to serve this spread?
It's delicious with some regular, sea salt pita chips, but also cinnamon sugar pita chips. Both types of chips pair well and taste amazing with the flavors in this dip as well as sourdough or artisan bread.
Opt for vegetables such as carrots and peppers for a healthier version.
How to Make Halloween Pumpkin Hummus Dip:
*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.
- Cut the pumpkin into 1 to 2-inch sized pieces and coat in olive oil. Bake until soft and lightly caramelized.
- Transfer pumpkin to a food processor. Add tahini, lemon juice, garlic, salt, and chili powder. Process the mixture until smooth. If the paste is too thick add 1-2 tablespoon water to thin it out.
If you haven’t noticed already, there’s a massive selection of hummus flavors on the grocery store shelves.
You can find roasted red pepper, Kalamata olive, spicy buffalo, and even dark chocolate or snickerdoodle dessert hummus flavors. And yes, they’re all delicious.
Hummus is a great, healthy dip to snack on, and pumpkin adds some great flavor and nutrition. Pumpkin’s range of vitamins and minerals is impressive, including 50% of your recommended daily value of Vitamin A.
Because it looks so good and tastes so good, your kids are bound to ask to try a scoop of it. Congrats! Now you’ve got your kids hooked on a healthy alternative to high-fat, sodium-loaded chips and crunchy snacks.
What should I try next?
- PUMPKIN AND GOAT CHEESE PASTA BAKE
- VERTICAL LAYER PUMPKIN ORANGE CHOCOLATE CAKE
- GOAT CHEESE PUMPKIN CHEESECAKE
- BUTTERNUT SQUASH APPLE SOUP
- STUFFED BUTTERCUP SQUASH
- BUTTERNUT SQUASH BARLEY RISOTTO
Halloween Pumpkin Hummus Dip Recipe
- Kitchen knife
- Cutting board
- Baking sheet pan
- Food processor or a blender
- 1 1/2 pounds pumpkin peeled and cored
- 2 tablespoons olive oil
- 5 tablespoons tahini
- 1/4 cup lemon juice
- 1 garlic clove minced
- 1/2 teaspoon salt more to taste
- 1/4 teaspoon chili powder
- Cilantro to garnish, optional
- 1 tablespoon chili oil or olive oil to garnish, optional
- Black and white sesame seeds to garnish, optional
- Sunflower or pumpkin seeds to garnish, optional
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with foil or baking paper.
- Cut the pumpkin into 1 to 2-inch sized pieces and coat in olive oil. Bake for about 20-30 minutes or until soft and lightly caramelized.
- Transfer the hummus onto a plate and smooth it with the back of a spoon. Using a large knife with the wide tip, press down into the hummus to make the "eyes" and draw a line for the "mouth". Drizzle with olive oil or chili oil and sprinkle with sesame seeds and cilantro. Add pine nuts, sunflower or pumpkin seeds for the "teeth".
- You can use butternut squash instead of pumpkin.
- The smaller you cut the pumpkin, the less time it needs to cook.
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