Gordon Ramsay Pumpkin Hummus Recipe

Gordon Ramsay pumpkin hummus is a game-changer in the dip world. I used to whip up boring, bland spreads, but this vibrant mix of roasted pumpkin and chickpeas will leave your taste buds dancing. Forget about store-bought nonsense that tastes like cardboard; homemade is the way to go. With the right balance of flavors and textures, you’ll be the hero of your next gathering. Seriously, it’s so easy that even if you’ve burned water before, you can nail this dip. So roll up your sleeves, because it’s about to get deliciously messy in the kitchen!

Essential Components for gordon ramsay pumpkin hummus

Fresh pumpkin vs canned puree for your hummus base

Choosing fresh pumpkin or canned puree changes the flavor of your gordon ramsay pumpkin hummus. Fresh sugar pumpkin, peeled and cubed, gives a deeper, earthier sweetness when roasted at 200 °C (400 °F) for 25–30 minutes until the edges caramelize. Canned puree saves time but can be wetter, so for fresh pieces drain any excess water after roasting and for canned choose 100% pumpkin with no added sugar or spices.

Preparing chickpeas: from soak to tender bite

Great hummus starts with plump chickpeas: soak 250 g dried overnight and simmer 60–75 minutes until tender, adding 1 tsp baking soda to the cooking water to help the skins slip for a silkier texture. Canned chickpeas (about 400 g drained) are fine—rinse well to remove brine and rub any stubborn skins off under cold water for extra creaminess. For background on the spread, see pumpkin hummus.

Tahini, olive oil & acid: balancing your dip

Tahini gives body—use lightly toasted, hulled sesame seeds and start with 60 g. I add 30 ml extra-virgin olive oil during the first blend, reserve another 15 ml to drizzle later, and use 2 Tbsp (30 ml) fresh lemon juice to cut through the pumpkin’s sweetness. Aim for about 1 tsp fine sea salt and, if the blender stalls, a splash of ice-cold water (up to 60 ml) to loosen the mix.

Gordon Ramsay Pumpkin Hummus Recipe: Step-by-Step Guide

Roast the pumpkin: temp, time, caramelizing tips

Preheat the oven to 200 °C (400 °F). Cut 400 g fresh sugar pumpkin into 2 cm cubes, toss with 1 Tbsp olive oil and a light sprinkle of salt, and roast for 25–30 minutes, shaking the tray once or twice so everything browns evenly. Let the cubes cool for 5 minutes so moisture evens out—the golden edges concentrate sugars and give your Gordon Ramsay pumpkin hummus a sweeter depth.

Blend like a pro: layering ingredients and speed settings

In a high-speed blender or food processor, put cooled pumpkin cubes first and add 240 g cooked chickpeas, 60 g tahini, 30 ml extra-virgin olive oil, 2 Tbsp lemon juice, 1 tsp ground cumin, 2 cloves garlic, and 1 tsp fine sea salt. Layer liquids at the bottom and solids on top to avoid clogging, then pulse low for 10 seconds and ramp up to high for 1 minute. Scrape the bowl, blend another 30–45 seconds until smooth, and if the motor strains add 1–2 Tbsp cold water.

Fine-tuning texture: water, oil, and thickness

If the hummus seems too thick, add water in 1 Tbsp increments up to 60 ml; if it’s too loose, stir in a spoonful of tahini or a handful of extra chickpeas. While blending, drizzle in the reserved 15 ml olive oil to lock in a silky mouthfeel and taste, then adjust salt and lemon in small steps. Aim for a scoopable but spreadable texture; if it feels too runny, chill for 30 minutes and it will firm up.

Rest & chill: why waiting enhances flavor

Move the hummus to a covered container and refrigerate for at least 1 hour so the flavors settle and mellow. If you’re short on time, let it rest 20 minutes at room temperature to let the spices open up. Keep it covered to avoid picking up fridge odors, then give it a final stir and tweak the seasoning before serving.

Roasting Methods Compared: Oven, Pan, Grill & Air Fryer

Traditional oven-roasted pumpkin hummus: control and caramel

Oven roasting at 200 °C (400 °F) gives the most even caramelization and depth of flavor, with 25–30 minutes of hands-off cooking and a couple of shakes to brown evenly. It’s the best option for larger batches (400–600 g pumpkin) but a crowded oven can steam instead of roast. The payoff is tender, sweet pieces that blend into a rich roasted pumpkin hummus.

Pan-seared shortcut: faster char, watch the heat

For a quick option, heat 1 Tbsp olive oil in a heavy skillet over medium-high and sear 2 cm pumpkin cubes in a single layer until dark golden, about 3–4 minutes per side. Total cook time is 8–10 minutes, and you’ll get strong caramel notes—just watch the heat so they don’t burn. This method is great for small batches (250–300 g) when you need it fast.

Air fryer hack: quick roast with crispy edges

Preheat the air fryer to 180 °C (355 °F), toss 300 g pumpkin cubes in 1 tsp olive oil and a pinch of salt, and air-fry for 12–15 minutes, shaking the basket halfway. Don’t overcrowd the basket so hot air can circulate and brown the sides. It’s fast and gives nicely crisped edges for smaller portions.

Grill & smoke infusion: outdoor roasting flavor

On a medium grill, thread cubes onto skewers, brush with oil, and grill 8–10 minutes, turning every 2–3 minutes to get an even char. Keep the lid partly closed so you get smoke without overcooking. The smoky notes work well with smoked paprika or chipotle for a campfire-style chickpea and pumpkin dip.

Spiced & Healthy Pumpkin Hummus Variations

Warm & earthy twist with cumin, cinnamon, and paprika

Add 1 tsp ground cumin, ½ tsp ground cinnamon, and 1 tsp sweet paprika while blending to complement the pumpkin’s sweetness. Swap sweet paprika for smoked paprika if you want a smoky edge, and try blooming the spices in 1 Tbsp hot water before adding them to the blender to lift the aroma. This mix makes a seasonal, cozy pumpkin hummus perfect for autumn plates.

Heat lovers: chili, harissa & jalapeño kick

For heat, stir in ½ tsp chili flakes, 1 Tbsp harissa paste, or a seeded jalapeño during blending and taste as you go. Harissa can dominate quickly, so add a little at a time and finish with a drizzle of chile oil if you want more punch. This version works well as a sandwich spread or taco topping.

Herbaceous uplift: cilantro, parsley, mint blends

Toss in a handful (about 15 g) of chopped parsley, cilantro, or mint near the end of blending for fresh green notes that cut through the pumpkin’s richness. Try 50% parsley, 25% cilantro, 25% mint for balance and pulse 2–3 times so the herbs stay as flecks. That keeps color and texture without turning the dip into a green puree.

Common Mistakes & Gordon Ramsay Hummus Tips

Fixing runny or chalky hummus: water vs tahini corrections

If your hummus is too watery, add 1–2 Tbsp tahini or an extra handful (30 g) of chickpeas and reblend. If it’s too stiff, add ice-cold water 1 Tbsp at a time until you hit the right scoopable consistency; small changes beat big messes. These quick fixes will rescue a chalky or soupy batch fast.

Grainy dip: emulsification hacks & high-speed blending

Grainy texture usually means poor emulsification—add 1 Tbsp warm water and a splash of olive oil, then run the blender on high for about 60 seconds. Scrape the bowl every 20 seconds so everything combines evenly, and if you don’t have a powerful machine, blend in intervals to let it cool. That will smooth the mixture without burning your motor.

Bland flavor: acid punch with lemon or vinegar

If the hummus tastes flat, don’t reach for more salt first; add 1 tsp fresh lemon juice or ½ tsp white wine vinegar to brighten the whole thing. Stir and taste again—acidity wakes the flavors and balances pumpkin’s sweetness. This is a simple Gordon Ramsay hummus trick I use when the dip needs life.

Serving Ideas & Hummus Garnish for Chickpea and Pumpkin Dip

Veggie crudités, pita & crackers: classic pairings

Serve your roasted pumpkin hummus with sliced bell peppers, cucumber rounds, carrot sticks, warm pita wedges, and whole-grain crackers so everyone can dig in. Arrange the colors—reds, greens, oranges—for a lively platter that invites tasting. These dippers let the spiced pumpkin notes shine without competing.

Creative toppings: seeds, drizzles, fresh herb crowns

Dress the hummus with a swirl of olive oil, toasted pumpkin seeds (20 g), and a dusting of smoked paprika for contrast. Finish with chopped parsley or cilantro for brightness and add pomegranate arils or chopped toasted walnuts for crunch. Simple toppings turn a bowl of hummus into something people remember.

Meal applications: sandwiches, bowls & toast smears

Use gordon ramsay pumpkin hummus as a spread on toast, in grain bowls with quinoa and roasted veg, or as a sandwich layer with grilled chicken or falafel for a plant-forward option. Warm it briefly (20 seconds in the microwave) for an easy pasta sauce or a quick veggie dip. These uses keep this chickpea and pumpkin dip in rotation all week.

Video tutorial: gordon ramsay pumpkin hummus

FAQ – gordon ramsay pumpkin hummus

What’s the best way to cook the pumpkin for hummus?

The best way is to roast it! Cut fresh sugar pumpkin into cubes, toss with olive oil, and roast until caramelized. It intensifies the flavor and sweetness, making your hummus irresistibly good.

Can I use canned pumpkin instead of fresh?

Absolutely! Canned pumpkin puree is a great time-saver and gives you a smooth texture. Just ensure it’s pure pumpkin without added sugars or spices. You’ll miss the depth of flavor fresh offers, but it’s still delicious!

How can I make my hummus creamier?

For creamier hummus, use high-quality tahini and consider peeling the chickpeas before blending. Adding olive oil and a splash of ice-cold water during blending will also help achieve that silky smooth texture.

What can I do if my hummus is too thick?

If your hummus turns out too thick, gradually add cold water or olive oil until you reach your desired consistency. Blend after each addition to ensure a uniform texture.

How long can I store this pumpkin hummus?

You can store it in an airtight container in the fridge for up to a week. Just remember to give it a good stir before serving to freshen up the flavors!

Conclusion

Now you’ve got the secrets to making Gordon Ramsay pumpkin hummus like a pro. Picture this: a velvety dip, with a touch of sweetness from the roasted pumpkin and that punch from the garlic—it’s the kind of flavor that makes you feel like you’ve just traveled to culinary heaven. Each scoop is an adventure of texture and spice, with a beautiful presentation that’ll impress anyone who gets to dip in. Trust me, once you taste it, you won’t want to go back to bland store-bought options. So don’t hold back; now it’s your turn — make it bold, make it yours.