Healthy Whole Food Roasted Pumpkin Hummus

Hummus is a healthy and popular go-to snack for a lot of people. However, traditional hummus is not Whole30 compliant or low carb since the main ingredient is chickpeas. Don't worry, though, because this roasted pumpkin hummus is just as good, if not better.

This dip is one of the tastiest Whole30 recipes that you will come across. The pumpkin and zucchini are first roasted, adding another level of flavor and intensifying their sweetness. Once baked, they are blended with tahini, garlic, lemon juice, salt, and olive oil. It's that easy.

What can you dip in this delicious low-carb hummus?

You can go simple and eat this Whole30 hummus with raw vegetables like cucumbers, carrots, or lettuce leaves. If you aren't on the Whole30 diet, then you can go the extra mile and bake these Keto almond and parmesan crackers to go with it. : https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:25690509-934b-45d6-2fea-aed9a7d024e9

How long will this Whole30 pumpkin recipe last in the fridge?

You can keep this low carb dip in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. To thaw, place it in the refrigerator overnight or for 6 hours on the countertop.

What can you serve this pumpkin hummus with?

We recommend serving this dip with roasted dishes like kebab or kofte for a sweet and savory experience.

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC

Net Carbs

4.5 g
Fiber

2.5 g
Total Carbs

7.1 g
Protein

2.1 g
Fats

12.1 g

136 cals

Quantity

Serving Size

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Pumpkin

300 g
Zucchini

300 g
Extra virgin olive oil

4 tbsp
Salt

0.5 tsp
Garlic, fresh

1 clove
Tahini

2 tbsp
Lemon juice

2 tbsp
Sumac Powder

0.5 tsp
Fresh Parsley for flavoring only

2 tbsp

Step 1

Preheat your oven to 200C /400 F. Roughly chop the pumpkin and zucchini and place them in a casserole dish—season with salt, pepper, and 2 tbsp olive oil.
Step 2

Toss to combine. Bake for 15-20 minutes until soft and slightly roasted. Let them cool for 5 minutes.
Step 3

Transfer the roasted zucchini and pumpkin to a food processor. Add the garlic, tahini, lemon juice, and remaining olive oil—Blitz for a couple of seconds.
Step 4

Taste and adjust seasoning as desired. If you prefer your hummus silky smooth, process it further. We kept this recipe a little chunky.
Step 5

Transfer the pumpkin hummus to a plate. Swirl with a spoon to spread it. Garnish with sumac powder and chopped parsley, and serve immediately.