The Gordon Ramsay Pumpkin Hummus Recipe is one of those dips that sneaks up on you — creamy, earthy, just the right amount of garlic, and with a slightly sweet, velvety kick from roasted pumpkin.
The first time I made this, I was trying to use up leftover roast pumpkin from a weeknight tray bake. I threw it into my blender with some chickpeas and tahini out of sheer laziness… and then nearly ate the whole bowl standing at the kitchen counter. That’s when I realized this wasn’t just a “use-it-up” snack — it’s a showstopper appetizer.
It works perfectly as a Thanksgiving starter, or even just as a midweek veggie boost with crackers and raw veggies. Trust me, once you make it, plain hummus feels a little… well, plain.
Why Gordon Ramsay Pumpkin Hummus Recipe Works & Where Most Go Wrong
- Pumpkin adds creaminess without extra oil — just roast it well for flavor depth.
- Undercooked garlic is a buzzkill. Roast or sauté it before blending.
- Most skip the acid. A squeeze of lemon or white balsamic lifts the whole dip.
- Texture matters. Over-processing turns it gluey. Go for whipped, not paste.
- Too much tahini = bitter mess. I use less than most — balance is key.
What Gordon Ramsay Says About Pumpkin Hummus
While Gordon hasn’t posted an official pumpkin hummus, he’s a huge fan of seasonal twists on Mediterranean classics. In his YouTube and cookbook riffs on hummus, he emphasizes flavor layering — roasted veg, quality tahini, garlic confit, and always fresh herbs or citrus to brighten the bowl.
As he often says: “It’s all about elevating simple ingredients with smart cooking.”
How I Make Gordon Ramsay Pumpkin Hummus Recipe My Way
I roast the pumpkin with garlic and a little smoked paprika — it adds this toasty depth that plain steamed pumpkin can’t deliver. I also go lighter on tahini than traditional hummus because I want that pumpkin sweetness to shine. One little secret? I toss in a pinch of cinnamon and cumin — just a whisper — to echo those fall vibes without turning it into dessert.
Also, if you liked this one, you’ll love my Gordon Ramsay Lentil Soup Recipe — same warm, nourishing energy.
Ingredients For Gordon Ramsay Pumpkin Hummus Recipe (with my notes)
For the roasted pumpkin:
- 1½ cups pumpkin (fresh, peeled & cubed) – or use butternut squash
- 1 tbsp olive oil
- 2 garlic cloves, peeled
- ½ tsp smoked paprika
- Salt and pepper to taste
For the hummus base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini – I go light to let the pumpkin come through
- Juice of ½ lemon
- 1 tsp ground cumin
- Pinch of cinnamon (optional but lovely)
- 2–4 tbsp cold water – helps get that whipped texture
- Extra olive oil, for drizzling
- Chopped parsley or toasted pepitas (optional garnish)
How To Make Gordon Ramsay Pumpkin Hummus Recipe Step By Step
- Roast the pumpkin and garlic.
Toss cubed pumpkin and garlic with olive oil, smoked paprika, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until soft and caramelized. Let cool. - Blend the hummus.
In a food processor, combine roasted pumpkin, garlic, chickpeas, tahini, lemon juice, cumin, cinnamon, and a pinch more salt. Blend until mostly smooth. - Adjust the texture.
Add cold water, one tablespoon at a time, until the hummus is creamy and light — not stiff, not soupy. - Taste and tweak.
Add more lemon or salt if needed. Sometimes I sneak in a tiny splash of white balsamic for brightness. - Serve it up.
Scoop into a shallow bowl, swirl the top with the back of a spoon, drizzle with olive oil, and sprinkle with herbs or pepitas.
Gordon Ramsay Pumpkin Hummus Recipe
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 400°F (200°C). Roast pumpkin cubes and garlic with olive oil, smoked paprika, salt and pepper for 25–30 minutes until tender.
- In a food processor, combine the roasted pumpkin, garlic, chickpeas, tahini, lemon juice, cumin, cinnamon, and salt. Blend until smooth.
- Add cold water 1 tbsp at a time until the texture is creamy and spreadable.
- Transfer to a bowl. Swirl the top with a spoon. Garnish with olive oil, smoked paprika, or pumpkin seeds.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Used canned pumpkin once… mistake. It was watery and bland. Roasted fresh pumpkin is the move.
- Too much tahini = bitterness. I scaled it back and let the pumpkin be the star.
- Didn’t season it enough. Pumpkin needs salt to taste like something. Don’t be shy.
- Over-puréed. My first batch turned into paste. Now I blend just enough to get it whipped and silky.
Pro Tips That Change The Game For Gordon Ramsay Pumpkin Hummus Recipe
- Roast your pumpkin or squash — don’t rely on canned unless you’re tight on time.
- Balance is key: pumpkin is sweet, so add lemon for acidity and salt for contrast.
- Use the chickpea liquid (aquafaba) to blend — it’s smoother than plain water.
- Blend in stages — over-blending turns it gluey. Stop when it’s whipped.
- Chill before serving — it firms up and the flavor deepens.
Variations That Actually Hold Up For Gordon Ramsay Pumpkin Hummus Recipe
- Spicy Kick: Add a teaspoon of harissa or a pinch of cayenne.
- Sweet-Savory: Mix in ½ tsp maple syrup and a dash of cinnamon.
- No tahini? Use cashew butter or sunflower seed butter (never peanut butter).
- Roasted garlic version: Swap the raw garlic for 2 cloves roasted for a mellow depth.
How To Store & Use Leftover Gordon Ramsay Pumpkin Hummus
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Holds up for 1 month, but may lose a little texture.
- Leftover Ideas: Use as a sandwich spread, with grilled meats, or under roasted veg.
FAQs
Here are real questions people ask about this recipe:
Q: Can I use canned pumpkin?
A: Yes, but roasting your own gives deeper flavor. Canned is fine in a pinch.
Q: What can I use instead of tahini?
A: Cashew or sunflower seed butter are the best swaps. Skip peanut butter.
Q: Is it spicy?
A: Not really. It’s warm from the spices but totally kid-friendly unless you bump it up.
Q: Can I make this ahead?
A: Totally. In fact, it tastes better after a few hours in the fridge.
Q: Can I add protein?
A: Yep! Top it with crispy chickpeas or stir in a little Greek yogurt for extra creaminess.
From My Kitchen To Yours
If this cozy, creamy dip becomes your fall favorite too — let me know. There’s nothing better than roasted pumpkin turned into something irresistible.
