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+ servings
Bowl of pumpkin hummus with pumpkin seeds and paprika.
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4.6 from 8 votes

Savory Sage Pumpkin Hummus

A delightful fall twist on a classic dip! Sage pumpkin hummus with garlic is the savory pumpkin appetizer your gathering needs.


  • 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.


Serve this pumpkin hummus with pita bread, pita chips, crackers, toast, or fresh veggies. The bowl pictured here is garnished with pumpkin seeds, paprika, and an extra drizzle of olive oil, and served with crispy garlic toasts. So good!

Nutrition Estimate

Serving: 0.25cups, Calories: 150.12kcal, Carbohydrates: 17.68g, Protein: 5.69g, Fat: 6.98g, Saturated Fat: 0.94g, Sodium: 151.93mg, Potassium: 213.95mg, Fiber: 4.85g, Sugar: 3.34g, Vitamin A: 3253.37IU, Vitamin C: 3.39mg, Calcium: 38mg, Iron: 2.09mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!