Smooth and creamy hummus blended with roasted pumpkin, tahini, and spices is served inside hollowed-out mini pumpkins, turning them into adorable “cauldrons” for dipping. A healthy, spooky party appetizer that’s as beautiful as it is tasty!
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
For the hummus
1cuppumpkin purée (fresh roasted pumpkin or canned, unsweetened)
1canchickpeas, drained and rinsed
¼cuptahini
2tbspolive oil (plus more for garnish)
2clovesgarlic, roasted or raw (roasted for milder flavor)
Juice of 1 lemon
½tspground cumin
½tspsmoked paprika
Salt & black pepper, to taste
2tbspwater (to adjust consistency)
For the cauldrons & garnish
4mini pumpkins (orange or white, about 4–5 inches in diameter)
Olive oil, for brushing
Pomegranate seeds, pumpkin seeds, or chopped parsley (for garnish)
Crudités (carrots, cucumber, bell pepper strips), pita chips, or breadsticks for dipping
Prepare the pumpkins (cauldrons)
1
Preheat oven to 375°F (190°C).
Slice off the tops of mini pumpkins and scoop out seeds and stringy flesh.
Brush the insides lightly with olive oil, season with salt and pepper.
Roast on a baking sheet for 20–25 minutes, until just tender but still holding their shape.
Cool slightly before filling.
Make the pumpkin hummus
2
In a food processor, combine chickpeas, pumpkin purée, tahini, garlic, lemon juice, olive oil, cumin, and paprika.
Blend until smooth, adding water gradually until desired consistency is reached.
Taste and adjust seasoning with salt and pepper.
Assemble the cauldrons
3
Spoon pumpkin hummus into the roasted mini pumpkins.
Drizzle with olive oil and sprinkle with pumpkin seeds, pomegranate seeds, or parsley.
Serve
4
Place pumpkins on a platter surrounded by veggie sticks, pita chips, or breadsticks.
Optionally, stick pretzel rods in the hummus as “witches’ stirring sticks.”
Serving Suggestions
5
Works as part of a Halloween appetizer spread alongside Bat Wings and Creepy Crawly Stuffed Mushrooms.
For dramatic presentation, place cauldrons on a tray lined with kale leaves and dry ice fog for a witchy vibe.
Tips & Variations
6
Roast your own pumpkin: For deeper flavor, roast cubed pumpkin with olive oil and spices, then puree.
Spicy kick: Add a pinch of cayenne or harissa paste to the hummus.
Vegan-friendly: Recipe is naturally vegan.
Make-ahead: Hummus can be made 2 days ahead; fill pumpkins just before serving.
Ingredients
For the hummus
1cuppumpkin purée (fresh roasted pumpkin or canned, unsweetened)
1canchickpeas, drained and rinsed
¼cuptahini
2tbspolive oil (plus more for garnish)
2clovesgarlic, roasted or raw (roasted for milder flavor)
Juice of 1 lemon
½tspground cumin
½tspsmoked paprika
Salt & black pepper, to taste
2tbspwater (to adjust consistency)
For the cauldrons & garnish
4mini pumpkins (orange or white, about 4–5 inches in diameter)
Olive oil, for brushing
Pomegranate seeds, pumpkin seeds, or chopped parsley (for garnish)
Crudités (carrots, cucumber, bell pepper strips), pita chips, or breadsticks for dipping
Directions
Prepare the pumpkins (cauldrons)
1
Preheat oven to 375°F (190°C).
Slice off the tops of mini pumpkins and scoop out seeds and stringy flesh.
Brush the insides lightly with olive oil, season with salt and pepper.
Roast on a baking sheet for 20–25 minutes, until just tender but still holding their shape.
Cool slightly before filling.
Make the pumpkin hummus
2
In a food processor, combine chickpeas, pumpkin purée, tahini, garlic, lemon juice, olive oil, cumin, and paprika.
Blend until smooth, adding water gradually until desired consistency is reached.
Taste and adjust seasoning with salt and pepper.
Assemble the cauldrons
3
Spoon pumpkin hummus into the roasted mini pumpkins.
Drizzle with olive oil and sprinkle with pumpkin seeds, pomegranate seeds, or parsley.
Serve
4
Place pumpkins on a platter surrounded by veggie sticks, pita chips, or breadsticks.
Optionally, stick pretzel rods in the hummus as “witches’ stirring sticks.”
Serving Suggestions
5
Works as part of a Halloween appetizer spread alongside Bat Wings and Creepy Crawly Stuffed Mushrooms.
For dramatic presentation, place cauldrons on a tray lined with kale leaves and dry ice fog for a witchy vibe.
Tips & Variations
6
Roast your own pumpkin: For deeper flavor, roast cubed pumpkin with olive oil and spices, then puree.
Spicy kick: Add a pinch of cayenne or harissa paste to the hummus.
Vegan-friendly: Recipe is naturally vegan.
Make-ahead: Hummus can be made 2 days ahead; fill pumpkins just before serving.
