Baked Pumpkin on Hummus with Chickpeas and Falafel
A colorful, nourishing, and protein-packed meal made with sweet roasted Hokkaido pumpkin, creamy homemade hummus, and crispy spiced chickpeas. Finished with falafel or pan-fried tempeh, a drizzle of tahini sauce, juicy pomegranate seeds, and crunchy pistachios, this Middle Eastern-inspired dish is full of warming flavors and satisfying textures. Perfect for a wholesome autumn lunch or dinner.
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 25 mins
Servings: 2-3 Dietary Info: Vegan, Dairy-Free, High-Protein, Nut-Free (if using sesame-only tahini sauce)
A delicious autumn-inspired meal featuring roasted Hokkaido pumpkin served on a creamy homemade hummus, topped with crispy baked chickpeas and paired with falafel or tempeh. Finished with a drizzle of tahini sauce, this dish is packed with flavor, plant-based protein, and warming Middle Eastern spices.
Why You’ll Love This Recipe:
✔ Warm & Comforting – Sweet roasted pumpkin, creamy hummus, and warming Middle Eastern spices make this the perfect autumn meal.
✔ Packed with Plant-Based Protein – Chickpeas, hummus, falafel, or tempeh create a filling and nourishing dish.
✔ Creamy, Crispy & Satisfying – Combines silky hummus with tender pumpkin and crunchy roasted chickpeas.
✔ Easy to Prepare – The pumpkin and chickpeas roast together, keeping the recipe simple and ready in about 45 minutes.
This Recipe is Ideal for
✔ A wholesome autumn lunch or dinner
✔ A colorful sharing plate or nourishing bowl
✔ Using seasonal Hokkaido pumpkin
✔ Meal prep, as the components can be prepared in advance
✔ Anyone who loves Middle Eastern-inspired flavors
Dietary Adaptations
✔ Naturally vegan, dairy-free, and nut-free.
✔ Gluten-free: Use your favorite certified gluten-free pasta.
✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.
More Key Details
Roast the Pumpkin and Chickpeas Together: Arrange them on separate trays and bake them at the same time to keep the total cooking time to around 30 minutes. Spread the chickpeas in a single layer and stir them halfway through baking for an evenly golden, crispy finish. Keep an eye on the pumpkin during the final few minutes—it should be tender inside and lightly caramelized around the edges.
Tips
- Hokkaido pumpkin becomes beautifully sweet when roasted and can be cooked with the skin on if preferred.
- For extra crunch, bake the chickpeas a few minutes longer.
- This dish also works well with roasted sweet potato or butternut squash.
- Leftover hummus can be stored in the refrigerator for up to 4 days.
Let`s start with the process
Step 1: Roast the Pumpkin
Preheat your oven to 180°C (350°F).
Cut the pumpkin in half and remove the seeds using a spoon. Slice it into quarters, peel if desired, and cut each quarter lengthwise into strips about 1 cm (½ inch) thick.
Place the pumpkin strips in a large bowl. Add the olive oil, salt, za’atar, and black pepper, then toss well until evenly coated.
Arrange the pumpkin on a baking tray lined with parchment paper and roast for 25-30 minutes, or until tender inside and lightly crispy around the edges.
Step 2: Bake the Chickpeas
In a bowl, combine the drained chickpeas with olive oil, salt, sumac, nutritional yeast, and chili powder if using.
Spread them on a parchment-lined baking tray and bake alongside the pumpkin for about 30 minutes, stirring once halfway through, until golden and slightly crispy.
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Step 3: Make the Hummus
Add the aquafaba, tahini, olive oil, lemon juice, and salt to a food processor and blend until smooth.
Add the chickpeas, cumin, and optional black pepper or chili flakes. Blend until creamy, adding a little more aquafaba if needed to achieve your preferred consistency.
Assemble the Dish
Spread a generous layer of hummus onto a serving plate.
Arrange 4-5 slices of roasted pumpkin over the hummus and scatter with the crispy baked chickpeas.
Add several pieces of falafel or pan-fried tempeh on the side. Finish with a drizzle of tahini sauce and garnish with fresh herbs if desired.
Serve warm and enjoy.
Ingredients
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For the Roasted Pumpkin
- 1 medium Hokkaido pumpkin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp za’atar
- Freshly ground black pepper
For the Crispy Baked Chickpeas
- 1 can chickpeas, drained
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sumac
- 1 tbsp nutritional yeast
- ½ tsp chili powder (optional)
For the Hummus
- 1 can chickpeas, drained (reserve some aquafaba)
- 4 tbsp aquafaba (the liquid from the can)
- 1 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp ground cumin
- Black pepper or chili flakes (optional)
To Serve
- Falafel or pan-fried tempeh
- Tahini sauce
- Fresh herbs (optional)
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