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Roast Garlic and Pumpkin Hummus

by Safira Adam
on 29th October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A rich Roast Garlic and Pumpkin Hummus with Smoked Paprika and Cumin.

Roast Garlic and Pumpkin Hummus

5 - 1 review


  • Roast Pumpkin & Garlic
  • 120g Pumpkin, peeled & cubed
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Pinch ground cinnamon
  • 1 head of garlic
  • Hummus
  • 400g chickpea tin, drained
  • 3 tbsp tahini
  • Juice one lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
Prep Time


  1. Preheat oven to Gas Mark, 8, Electric 450 C, Fan Assisted  210 C.

  2. Combine the pumpkin, oil, cinnamon and smoked paprika in a large bowl and toss to coat.

  3. Empty the contents of the bowl and the garlic onto a baking tray lined with greaseproof paper.

  4. Bake for 45 – 50 minutes and set aside to cool to room temperature.

  5. When the garlic is cool enough to handle, squeeze out of the skins and into the blender with the pumpkin, chickpeas, tahini, olive oil, lemon and salt.

  6. Blend until smooth, adding more olive oil if necessary

  7. Scrape into a small bowl and serve with a drizzle of olive oil, toasted pumpkin seeds and a pinch of sumac.

    Note – If you prefer a smoother Hummus, you can add some of the water from the chickpea tin or 2 ice cubes.

Safira Adam

Safira Adam is a full time blogger, photographer and mum of two. She has been working as a food blogger for a year and shares recipes, nutritional information and posts about events she has attended. She is currently studying Nutrition, Herbalism and Unani TIbb (Ancient Greek Medicine).
Read more posts by Safira Adam