A sweet fall twist on everyone’s favorite go-to dip! Pumpkin hummus with roasted garlic and sage is super easy to make and delicious with pretzels, pita chips, apples, or roasted veggies.
Everyone loves hummus, and it doesn’t take much effort to find that there are about eleventy billion different recipes and varieties of the stuff floating out there, all boasting one spin or another. Make that eleventy billion and one!
This particular version uses the usual chickpeas for a base and adds pumpkin puree, roasted garlic, and fresh sage for an undeniable fall flavor. And, well, the roasted garlic and sage are just plain amazing any time, any place. It’s fast and easy to prepare, just like most hummus and hummus-like dips, and simple to make ahead and store in the fridge, making it ideal for entertaining. Thanksgiving appetizers, anyone??
Roasted garlic pumpkin hummus with fresh sage. Hand over the bowl and no one gets hurt.Click To Tweet
A word to the wise, the pumpkin definitely makes this dip sweet, so try not to expect something tangy or savory, or your taste buds will be in for a surprise! This happened to my husband, who wandered through the kitchen, saw dip for the taking, dunked away, and experienced a little cognitive dissonance! In fairness, after about two bites more, he clarified that he really liked it, it just wasn’t a flavor he was initially expecting. 🙂
Because the dip is slightly sweet, my absolute favorite pairing for this pumpkin hummus was pretzels! Just the right amount of sweet-salty for me. But thinly-sliced apples were a close second, and probably Henry’s favorite. Pita bread, chips, crackers, or veggies – plain or roasted – would also make a great pairing.
And don’t forget a glass of red!!
Whether you make this for game day, Halloween, Thanksgiving, a potluck, or just because, I hope you love it, and enjoy watching all your family and friends scoop it up, too! Cheers! ♥
Roasted Garlic Sage Pumpkin Hummus
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic peeled and whole
- 15 ounces (1 can) chickpeas drained and rinsed
- 1 cup pumpkin puree
- 1 tablespoon honey maple, or agave syrup
- ½ teaspoon salt
- 1 teaspoon finely minced fresh sage
- To roast the garlic, warm olive oil in a small saucepan over medium-low heat. Add the garlic cloves and simmer for 15-20 minutes, until lightly browned and fragrant. Remove from heat.
- Add roasted garlic, chickpeas, pumpkin, honey or syrup, and salt to the bowl of a food processor or blender. Blend until smooth. Test and add extra olive oil, if desired, to reach your preferred consistency.
- Scoop hummus into a serving bowl and stir in the minced sage. Serve immediately with a light drizzle of olive oil on top, or store in an airtight container in the fridge for 3-4 days.
- After you're done roasting the garlic, save the olive oil - it's now deliciously garlic-infused! SO good for dipping little pieces of pita or bread.
- Lightly adapted from Pinch of Yum - minor changes to amounts, and swapping rosemary for sage. Let's be honest, this would be amazing with any strong herb, so go ahead and get creative with anything you happen to have on hand!
Looking for more tasty snacks? This white bean sun-dried tomato dip will disappear fast, as will smooth and creamy classic hummus! (Also click through to the hummus recipe if you want to cringe at one of my earliest food photos. Eeek!) Homemade crunchy honey mustard pretzels are also a quick and easy crowd-pleaser!