Jack-o-latern turned Humpday Hummus: Roasted Pumpkin Edition with Sugared Pumpkin Seeds

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This installment of Humpday Hummus is brought to you by my very good friend Debbie at Bringing Butter Back!  She’s a fabulous baker who also loves hummus as much as I do!

Jack-o-Latern turned Humpday Hummus by Debbie from Bringing Butter Back:


Lucky for me I get to chat to #FMITK all day long and often our conversations turn to food and recipes (go figure).  And of course hummus is a constant in our conversations so it seemed only fitting that I steal…ehhem…contribute to a hump-day hummus post.  This week our chats turned to fall (I’m in NY by the way so it’s actually cold here) and therefore pumpkin.  So here it is…my twist on #FMITK’s hump-day hummus!

Me: Ohhh I’ll do hump-day hummus this week

#FMITK:  Ok, great

Me:  Shit, now I have to go buy a pumpkin to roast

#FMITK:  -_______-


and so it began…


The basics: pumpkin, pepper, salt, olive oil, tahini, garbanzo beans, garlic and lime juice (not pictured: cumin, ginger and cinnamon)


Scoop out all the pumpkin seeds (and gook) before roasting the pumpkin and set them to the side. I cut the pumpkin in ½ and threw it on a baking pan and popped it in the oven at 450 degrees for like 30-45 min depending on the size of the pumpkin. How do you know it’s roasted? After like 25 min poke a fork in the thick part and see if it’s soft…that’s how you know.


Separate all the seeds (or as many as you think you’ll want to eat no sense in making more work for youself). Lay them evenly in a baking pan (I lined mine in foil) and then spray down with cooking spray. I used Trader Joe’s Coconut Spray.
Here’s where I tell you what NOT to do. Don’t think you can somehow control the temperature of your oven for just the seeds and think you can put them in at 450 degrees with the pumpkin because they WILL burn. Trust me when I say bake them at 350 degrees for like 20 min. I was able to salvage enough for the hummus.


Ok, while all of that is going on you can start on the hummus.  Now #FMITK goes on and on and on about peeling everything but I didn’t want to disappoint to so peeled the damn chick peas.

 Me:  Why do you peel them?

#FMITK:  Oh the consistency is just so much smoother

Me:  Oh



#FMITK: It a soothing process



Me: -______-
Ok, I’m kidding it didn’t take an hour but soothing it was not. It did make the texture pretty damn amazing though.


I added the chick peas, tahini, garlic, olive oil, salt and pepper, and also added cumin, ginger, and cayenne. I think I’ve read #FMITK say this before start with a little spice, taste, and add more.



Pumpkin’s ready!


I added about ½ of the pumpkin to the hummus. It has enough moisture naturally so I didn’t need to add any water to thin down the consistency.


Process! Don’t have a processer? You can use a blender, a mini-chopper (in a few batches), a potato masher, MAKE IT WORK! And this is what comes out.

Back to those seeds.


Mix together sugar, cumin, ginger, cinnamon, cayenne in a bowl and set aside.


Add the olive oil to a heavy bottom stockpot and let it heat up then add in the roasted pumpkin seeds and sugar for about 2-3 min so the sugar coats the seeds.


Mix the seeds into the bowl with the sugar and spices and let cool then add to your hummus!

Ta-da! Roasted Jack-O-Latern Pumpkin Hummus!

Ta-da! Roasted Jack-O-Latern Pumpkin Hummus!




And then because I like to add things to my etsy shop for sale, this is how I’ll ship them! Check out my etsy shop here: Bringing Butter Back.


Roasted Pumpkin Hummus with Sugared Pumpkin Seeds


for the hummus
1 (15-ounce) can of garbanzo beans
2 garlic cloves
1 lime
1/4 cup tahini
1/4 cup olive oil
1 cup of pumpkin (either canned or roasted fresh)
1/4 cayenne pepper
1/4 tsp cumin
1/4 tsp cinnamon
1/4 ground ginger
black pepper

for the pumpkin seeds

3 tbsp white sugar
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp ginger
1 pinch of cayenne
2 cups of pumpkin seeds
1 tbsp olive oil
2 tbsp white sugar


for the hummus
Optional first step: Peel the thin white skin off of the garbanzo beans by placing a bean between your thumb and index finger, the pointy end of the bean facing toward your palm. Give it a bit of gentle pressure and the bean should slip right out! Be careful, I had beans flying all over the place. It took about 15 minutes to peel an entire can of garbanzo beans.

Cut the pumpkin in half and reserve the seeds. Roast at 450 degrees for  30-45 minutes, depending on the size of the pumpkin. Test for doneness with a fork. It should be easily inserted and removed.

Place garbanzo beans, garlic cloves, juice from the lime, pumpkin, tahini and spices in a food processor. Blend until smooth. Add salt & pepper to taste.

for the seeds

Roast the seeds at 350 degrees for  20 min. Mix the sugar, cumin, cinnamon, ginger and cayenne  in a bowl and set aside.  Take the olive oil and heat up in heavy bottom stockpot.  Then add the roasted pumpkin seeds and sugar.  Once the sugar is coating the seeds add to the spice mixture, let cool and use to top your hummus

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