Roasted pumpkin, miso and cumin hummus

This recipe makes miso happy!

Hello! I’m back again with the third installation of humus with Nat. On this week’s episode, we’re making roasted pumpkin, miso and cumin hummus. (Can we please make this a thing!?)

By now I definitely don’t need to tell you how much I love hummus, but if you’re new here or have missed my previous posts, check out my beetroot and mint hummus here, and my smokey paprika hummus here.

Now, I know it sounds weird, throwing miso into a distinctly non-Japanese dish, but I did it on a whim one day and the result was so serendipitously good that I’ve done it every time I’ve made pumpkin hummus since. It adds a distinct umami flavour to the dip (would this even BE a food blog if I didn’t say umami at least once?) that is so deliciously moorish you won’t be able to stop eating it.

If you’re not familiar with miso, it’s a fermented soybean paste, most popularly used to make miso soup. As a fermented food, miso is incredibly rich in probiotics which help to support the balance of good bacteria in the gut, as well as essential minerals, folic acid, B vitamins, and vitamins E and K. It’s also deliciously savoury with a salty taste similar to soy sauce, and can be used to season foods – like this hummus.

The reason I think miso works so well in this recipe is that both pumpkin and chickpea need a little salt to make their natural flavours shine, which miso does beautifully. And the cumin? I just like cumin. And I’ve already mixed up cuisines so why stop when you’re on a roll, am I right?

If you’re not yet convinced, just look at that swirl. Have you ever seen more aesthetic, instagram-worthy hummus? This belongs on your next OTT charcuterie board or platter, and all over your social media.


x1 400g tin chickpeas, drained and rinsed

500g pumpkin, chopped into even chunks

1tbs miso paste

2 garlic cloves

1tsp ground cumin

1/3 cup water

2tbs extra virgin olive oil + extra for serving

1tbs tahini

Juice of 1 lemon

Salt and pepper to taste


Preheat oven to 180° fan-forced, and line a large baking tray. Add chopped pumpkin, 1tbs olive oil, salt and pepper, and mix to ensure each piece is well seasoned.

Bake until pumpkin is cooked through and starting to brown. I like to clean and dry the pumpkin’s seeds, season them with a little oil, salt and pepper and cook with the rest of the pumpkin for the last 10 – 15 minutes along with the garlic cloves, until the seeds are crunchy and golden. Allow to cool.

In a food processor, add the roasted pumpkin and all other ingredients except the seeds. Process until completely smooth.

Transfer into your serving dish, and using the other end of a spoon, make a swirl in the hummus. Sprinkle on extra cumin, oil, sesame seeds and the roasted pumpkin seeds, and serve.

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