Savory Sage Pumpkin Hummus
A delightful fall twist on a classic dip! Sage pumpkin hummus with garlic is the savory pumpkin appetizer you need in your life.
Serve this with pita bread, pita chips, crackers, toast, or fresh veggies. It’s perfect for sharing at a party, tailgate, or holiday smorgasbord, because it’s unexpected but has a flavor everyone loves!
It’s easy to roll your eyes at pumpkin everything in the fall. It’s a classic case of a good thing gone too far. All the same, I have this theory that, even as we’re sipping the lattes, burning the candles, and eating all the baked goods, we’re actually missing out on an entire category of pumpkin goodness: SAVORY.
The thing is, “pumpkin spice” flavor is mostly about the spices. If you start with the pumpkin and dare to veer off in a different direction, you can have an entirely different, and extremely satisfying, taste bud experience.
Enter: pumpkin hummus. We’ll take a classic hummus base of chickpeas and tahini, whip in a little pumpkin puree, spice it up with cumin, paprika, and pepper, and then let a bit of sage-infused olive oil seal the deal.
Pumpkin hummus: ingredients
Standing at the grocery store? Here’s what you’ll need to make this dip happen:
- 1 (15 ounce) can of chickpeas
- Pure pumpkin puree – you’ll need 2/3 of a cup, so not quite a full can
- Lemon juice
- Olive oil
- Fresh sage – you can sub dried in a pinch but highly recommend fresh here if possible.
- Spices: cumin, paprika, sea salt, and (optional) cayenne pepper
- Optional garnish: pumpkin seeds. Not a necessity but very pretty on top and add a great crunch factor.
Two steps, but it’s worth it
Just like our classic homemade hummus recipe, the main step here is simple: add all the ingredients to a food processor or powerful blender and let it go to town. You want everything smooth and creamy, so don’t be afraid to use high power and let it work for a minute or two.
But there’s one additional step to creating a dreamy pumpkin hummus. And we promise, it’s worth your time.
You’ll warm a tablespoon or two of olive oil in a small saucepan, then let some minced garlic and chopped fresh sage sizzle in there for a minute or two. This creates deep and amazing flavor. It’s also why the fresh sage is worth buying.
Complete the meal
For hosting a casual Sunday dinner in the fall, serve this pumpkin hummus with mini toasts for an easy appetizer, then follow it up with carrot red pepper or wild rice soup, a great loaf of Dutch oven bread, and a hearty kale or wild rice salad. Dinnertime doesn’t get much better than that!
Enjoy! If you make this savory Pumpkin Hummus or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!
Savory Sage Pumpkin Hummus
- 1 15 ounce can chickpeas, drained and rinsed
- 2/3 cup pure pumpkin puree
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper optional
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 8-10 leaves fresh sage chopped
- roasted pumpkin seeds for garnish (optional)
- In a blender or food processor bowl, combine the chickpeas, pumpkin, tahini, lemon juice, salt, cumin, paprika, and cayenne (if using). Blend until smooth and creamy, scraping down the sides if needed.
- In a small saucepan, warm the olive oil over medium heat, then add the garlic and sage. Cook about 2 minutes, until fragrant and browned. Scrape garlic, sage, and olive oil into the blender or food processor, and blend again to incorporate. Taste and adjust seasoning as desired.
- Serve right away, or store in the fridge for up to 5 days. Cold hummus will be thicker and creamier. Garnish with pumpkin seeds, a sprinkle of paprika, or fresh herbs, as desired.
More easy dip recipes you’ll love
- Smooth and Creamy Homemade Hummus
- White Bean Sun-Dried Tomato Dip
- Garlic Rosemary White Bean Dip
- Skinny Spinach and Artichoke Dip (made in the crockpot!)
- Skinny Chipotle Street Corn Dip (a guaranteed invite back to any party!)
This post was originally published in October 2017, and updated on October 29, 2019 with new photos, recipe card details, and more relevant text.
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