A deliciously smooth and creamy Sweet Chilli Pumpkin Hummus spread onto a board topped with fresh vegetables, crudites, crackers and crunchy seeds. This is a great sharing board or vegan, high-protein snack.
If you love hummus as much as I do, then the idea of a full hummus board is a great one. Make up a big batch of hummus, spread it all over a board or plate and then top with your favourite things like vegetables, seasonal fruits, crackers, breads and seeds. This one is great for the upcoming holiday season, thanksgiving as it’s a great central dish to share and serve to friends and family.
Why will I love this hummus?
This hummus and sharing board are really delicious, they are:
Smooth, creamy, thick and lick-able
Flavoured with sweet chilli notes
Easy to make in a few steps
With added goodness from roasted squash or pumpkin
Naturally vegan, gluten-free and nut-free
High in fibre and protein
Great to make for events, gatherings and parties
Also good for meal prep for lunch and dinner
If you already love this hummus platter then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
This hummus is simple but fantastic:
Pumpkin or squash: this adds the pumpkin flavour and colour. Use leftover pumpkin or any squash that you have. Peel, cube then roast it with some olive oil and seasonings till tender before adding into the hummus.
Garlic: this adds so much flavour and I just love roasted sticky sweet garlic.
Olive oil: for roasting the pumpkin and also for adding into the hummus. For roasting vegetables, I’ll use a regular olive oil but for streaming into the hummus, choose an extra virgin olive oil, if you can, as the flavour is much richer.
Spices: cumin, chilli flakes, salt and pepper add to the roasted vegetables.
Chickpeas: the base of all good hummus bowls and boards.
Runny tahini: for the best texture and flavour. Make sure your tahini is runny and smooth for the best results.
Lemon juice: for tang.
Ice cube: this is a secret trick that I learned and use all the time. It makes for the creamiest hummus. Don’t worry if you don’t have any, you can leave it out but it does make a difference!
Aquafaba: this is the water from the tin of chickpeas and I love to add it to the hummus as it whips up really lovely and makes a smooth hummus.
As for serving, I used:
Raw vegetables and fruits: use any you like for example carrots, cucumbers, tomatoes, radish, figs, blueberries and grapes.
Fresh herbs: like parsley, mint or coriander.
Crackers: your favourite crackers or bread are great for mopping up this hummus.
Crunchy seeds: I love the sweet chilli crunch from Natures heart here as the flavours are so good. Made from beans, peas and legumes, they are nut-free and roasted with tons of flavour to make for a healthy, fibre-rich and crunchy snack.
How do I make this?
This veggie hummus is easy to make in a few steps:
Peel, chop and toss the pumpkin with the herbs and spices: and place on a tray.
Air fry or bake till tender and golden: then allow to cool slightly.
Add all the ingredients for the hummus to a blender: and process till really smooth and creamy.
Add more or less aquafaba as needed: for your preferred consistency.
Smear the hummus all over a board or plate: and top with your desired accompaniments.
Is it gluten-free and nut-free?
Yes this is fully gluten-free, just make sure your toppings/servings do not contain gluten. This is also nut-free, just check if you add any other foods on top of the hummus.
What are the secrets to a really smooth hummus?
Over the years, I have learned a few ways to make the creamiest hummus:
Ice cube: instead of using ice cold water as some use, just adding one ice cube into the blender makes for a really creamy mix.
Aquafaba: this naturally whips up when mixed so it creates a lighter, smoother and airier texture.
Good quality tahini: this is key for the best flavour and texture. I love the one from Belazu or ship in your local supermarket in the world food aisles.
Do I have to serve this on a board?
No, you can enjoy this hummus as you’d normal enjoy hummus and other dips. Spread it into sandwiches, on toast, into salad dressings or place in bowls and dip away.
How long will this last?
If you are making a hummus board, it is best to eat within a couple of hours. The hummus alone will keep for 2-3 days in a sealed container in the fridge. You can also freeze it for up to 1 month, wrapped well, and allow to defrost.
What else can I make?
If you love this hummus sharing platter and want to try other dips and spreads, how about my:
A deliciously smooth and creamy Sweet Chilli Pumpkin Hummus spread onto a board topped with fresh vegetables, crudités, crackers and crunchy seeds. This is a great sharing board or vegan, high-protein snack.
For the Pumpkin Hummus:
1 medium pumpkin, flesh only (approx. 300g)
3 garlic cloves, peeled
1 tbsp olive oil
½ tsp ground cumin
¼ - ½ tsp chilli flakes
Salt and pepper
1 tin chickpeas (drained weight 240g, keep the aquafaba)
60ml runny tahini
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 ice cube
45-60ml aquafaba or water (from the chickpeas above)
For the Board:
Sweet Chilli Crunch (or seeds, nuts etc)
A range of fresh fruit e.g. figs, grapes, blueberries, tomatoes
A range of raw vegetables e.g. carrots, cucumber
Fresh herbs e.g. parsley, coriander or mint
Preheat the air fryer to 180*C or the oven to 160Fan/180*C and line a tray with parchment paper. Toss the pumpkin and garlic with the olive oil, cumin, chilli, salt and pepper and air fry for 20 minutes or bake for 30 minutes or until golden and tender.
Drain the chickpeas and keep the aquafaba (water in the tin). To a blender, add the roasted pumpkin and garlic, chickpeas, tahini, olive oil, lemon juice, ice cube and 45ml of chickpea water. Blend till really smooth and creamy, adding more chickpea water as needed.
To make the board: spread the hummus all over the board and top with an array of fruits, vegetables, herbs and crackers. Sprinkle over the Sweet Chilli Crunch and enjoy.
Eat the board within 1-2 hours or the hummus will keep in a sealed containers in the fridge for 2-3 days or in the freezer for up to 1 month (allow to defrost at room temperature).
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I look forward to hearing what you think of this Sweet Chilli Pumpkin Hummus Board so please let me know in the comments below and leave a star review above. If you do make this hummus, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!