Roasted Pumkin Seed Hummus served with pomengrante seeds, olive oil drizzle and fresh parsley

Roasted Pumpkin Seed Hummus

Classic hummus gets a twist by adding blended roasted pumpkin seeds instead of tahini. Blended until smooth, this nutritious dip is perfect for dipping, slathering on sandwiches and wraps, and adding to your favorite Buddha bowl!
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Course: Appetizer
Cuisine: Middle Eastern
Keyword: Pumpkin Seed Hummus
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings
Calories: 274kcal
Author: Crumbs & Caramel


  • 1 cup roasted pumpkin seeds
  • 2 cups cooked chickpeas, drained
  • 3 tbsp lemon juice
  • 2-5 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp smoked paprika, optional
  • 1/2 cup extra virgin olive oil, plus more for drizzling


  • Place the roasted pumpkin seeds in a food processor and blitz until they form a paste, about 5 minutes. Scrape down the sides, as needed.
  • Add the chickpeas, lemon juice, garlic, salt and smoked paprika (if using). Blend until the chickpeas are broken up. With the food processor still on, slowly stream in the oil. Blend until smooth. If desired, blend in water (1 tbsp of water at a time) if you prefer a thinner hummus.

Nutrition Info:

Calories: 274kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Sodium: 331mg | Potassium: 247mg | Fiber: 4g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 3.2mg | Calcium: 29mg | Iron: 2.5mg


*Have raw pumpkin seeds, not roasted ones? Set your oven to 350°F. Toss 1 cup raw pumpkin seeds with 1 teaspoon of olive oil and roast on a baking sheet in the preheated oven for 12-20 minutes taking care not to burn them. Toss every 5 minutes.
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