roasted pumpkin with beetroot hummus 2

Roasted Pumpkin & Beetroot hummus

This pumpkin recipe is an easy recipe that I like to serve with hummus. Roasted in oven with soft spices & maple syrup, it makes them crispy on the outside and tender in the inside. Just so yummy served with the beetroot hummus πŸ˜‹

Roasted Pumpkin & Beetroot hummus

5 from 1 vote
Difficulty: Easy


Prep time


Cooking time




  • For roasted pumpkin
  • 1 medium pumpkin

  • 1/2 teaspoon of cumin

  • 2 tablespoons of olive oil

  • 4 tablespoons of maple syrup

  • For beetroot hummus
  • 100 gr of chickpeas

  • 1 small raw beetroot

  • 2 tablespoon of tahini

  • 1 glove of garlic

  • 1/2 Lemon juice

  • 2 tablespoon of olive oil

  • 3 pinch of sea salt


  • Prepare the roasted pumpkin
  • Preheat the oven to 180Β°C.
  • Wash and slice the pumpkin with the skin. Place on a sheet pan. Drizzle with the olive oil, salt, maple syrup, cumin and toss well.
  • Arrange the squash in one layer and roast for 30 minutes or until the squash is caramelized and tender.
  • Prepare the beetroot hummus
  • Place all ingredients in food processor and process until smooth puree is formed.
  • Adjust seasoning with salt and pepper regarding your taste.
  • Dress up the plate
  • Place in a plate pumpkins & hummus. Serve hot or cold!
  • π”Ήπ• π•Ÿ 𝕒𝕑𝕑𝕖π•₯π•šπ•₯ πŸ’šπŸŒˆπŸŒΏ

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