Go Back

Mediterranean Winter Mezze with Pumpkin Hummus

A cozy platter filled with creamy pumpkin hummus, fresh veggies, and roasted delights, perfect for sharing during colder months.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pumpkin Hummus
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup pumpkin purée
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • Salt and black pepper, to taste
For Serving
  • 1 cup cherry tomatoes
  • 1 cup cucumber slices
  • 1/2 cup olives
  • 1/2 cup feta cheese, cubed
  • 1 cup roasted carrots or sweet potatoes
  • 1 cup warm pita bread or pita chips
  • Fresh parsley for garnish

Method
 

Pumpkin Hummus Preparation
  1. In a food processor, combine chickpeas, pumpkin purée, tahini, garlic, lemon juice, cumin, smoked paprika, and olive oil. Blend until smooth and creamy.
  2. Season the hummus with salt and black pepper to taste.
  3. Transfer the pumpkin hummus to a serving bowl and drizzle with extra olive oil if desired.
Vegetables Preparation
  1. Preheat your oven to 400°F (200°C) and roast the carrots or sweet potatoes for 20–25 minutes until tender and slightly caramelized.
  2. While the veggies are roasting, slice the cucumbers and halve the cherry tomatoes.
Assembly
  1. Once the hummus and roasted veggies are ready, arrange the hummus in the center of a large platter.
  2. Surround the hummus with the roasted vegetables, cherry tomatoes, cucumber slices, olives, feta, and warm pita.
  3. Garnish with fresh parsley and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator. The pumpkin hummus lasts up to 5 days, while the fresh veggies can last about 3 days.