Halloween Pumpkin Hummus Dip

Halloween Pumpkin Hummus Dip Recipe

Effortless to make, this tasty pumpkin hummus dip recipe is ideal for Halloween.
Course Appetizer
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Calories 285kcal
Author Jas


  • 1 1/2 pounds peeled and cored pumpkin or butternut squash
  • 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
  • 1 tablespoon chili oil or olive oil to garnish
  • Black and white sesame seeds to garnish
  • Sunflower or pumpkin seeds to garnish


  • 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 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.
  • 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".


~ Free Tip ~
The smaller you cut the pumpkin, the less time it needs to cook. 


Calories: 285kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Sodium: 306mg | Potassium: 700mg | Fiber: 4g | Sugar: 4g | Vitamin A: 18120IU | Vitamin C: 42.7mg | Calcium: 108mg | Iron: 2mg