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.
SERVINGS
2-3 people
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
25 min
Equipment
- Blender
- Sharp knife
- Mixing bowl
- Blender
- Sharp knife
- Mixing bowl
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.
Ingredients
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)
Instructions
-
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.
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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.
-
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.
-
Assamble 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.
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