Thermomix Roasted Pumpkin Dip

Our simple and flavour-packed Thermomix Roasted Pumpkin Dip is always popular on grazing boards and cheese platters.

Our classic hummus recipe is one of my all-time favourites... but this Thermomix Roasted Pumpkin Dip is even better! I know that's a huge call, but this really is SO good!

Serve this creamy, nutritious dip with our homemade Thermomix crackers, gozleme or roti bread!

Planning a party? Add this Thermomix Roasted Pumpkin Dip to your next grazing platter or cheese board.

Why You're Going To Love This Recipe

This super simple Thermomix Pumpkin Dip is perfect for any occasion!

Hummus Variation - love hummus dip but looking for something a little different? This pumpkin dip a delicious variation to a classic hummus dip - they're both made with chickpeas and tahini for that famous hummus taste.
Ready In Just Minutes - if you already have leftover roasted pumpkin sitting in the fridge, this dip will be ready to eat in just 2 minutes.
Healthy & Nutritious - this healthy Thermomix Pumpkin dip is not only a healthy snack, it also tastes great too (and it's the perfect way to use up any leftover roast pumpkin you have lying around!).
Suitable For All Thermomix Models - this recipe can be made in any of the Thermomix models.

What You Need

Say hello to your new favourite dip (that tastes WAY better than any store-bought dip ever could!).

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Roast Pumpkin - to make our Thermomix Roasted Pumpkin Dip, you'll need 200g roasted pumpkin. I often make this dip with leftover roasted pumpkin from the previous nights roast.
Chickpeas - rinsed and drained (reserve the chickpea water in case you'd like your dip to be smoother (see tips below)
Tahini - use store-bought tahini or make your own using toasted sesame seeds, oil and salt.
Garlic - I use jarred minced garlic but you can use a fresh garlic clove if you prefer.
Lemon - freshly squeezed is best, but you can use bottled lemon juice if you prefer.
Olive Oil - use a good quality mild olive oil.
Ground Cumin or Moroccan Seasoning - for a delicious spiced flavour hit.

Step By Step Instructions

This simple 2 minute Thermomix Pumpkin Dip recipe couldn't be easier to make.

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Step 1 - Add The Ingredients & Mix

Place the cooled roasted pumpkin, tahini, lemon juice, drained chickpeas, olive oil, garlic and cumin (or Moroccan seasoning) into the Thermomix bowl.

Mix for 20 seconds and scrape down the sides of the bowl.

Roasted pumpkin, chickpeas and tahini in a Thermomix bowl.

Mix for a further 20 seconds.

Check the consistency of the dip. If you'd like it smoother, add a small amount of the reserved chickpea water and mix again.

Serve immediately or store in an airtight container in the fridge for up to 3 days.

Expert Tips

Using leftover roasted pumpkin will save you time! Ensure the pumpkin is cooled before mixing.
Reserve the chickpea water in case you'd like your dip to have a smoother consistency.
Sprinkle with dukkah before serving (optional).
Serve immediately or store in an airtight container in the fridge for up to 3 days.
You can use store-bought hulled or unhulled tahini or make your own.
This recipe can be doubled - just ensure that you don't exceed the MAX line of your Thermomix machine.
This Thermomix pumpkin dip is not suitable for freezing.

An overhead shot of dukkah on top of a pumpkin dip.

FAQs

Can I use leftover roast pumpkin from the previous nights dinner?

Absolutely! This is a great time saving option.

Does the pumpkin need to be cool before mixing?

Yes it does!

How do I roast pumpkin?

Heat your oven to 200 degrees celsius (fan-forced). Cut the pumpkin into small chunks, drizzle with olive oil and season with salt and pepper. Cook for 20-30 minutes or until soft.