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Savory Sage Pumpkin Hummus

Savory Sage Pumpkin Hummus

This Savory Sage Pumpkin Hummus combines creamy chickpeas with sweet pumpkin puree, aromatic fresh sage, and traditional hummus ingredients for a fall-inspired dip that’s perfect for entertaining or everyday snacking. Smooth, flavorful, and beautifully balanced.
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Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 2 cups

Ingredients
  

  • 1 15 oz can chickpeas, drained and rinsed
  • ⅔ cup pumpkin puree not pumpkin pie filling
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 2 cloves garlic minced
  • 1½ tablespoons fresh sage leaves finely chopped (plus additional for garnish)
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika plus more for garnish
  • ¼ teaspoon sea salt or to taste
  • 2-3 tablespoons cold water as needed for consistency
  • Pepitas pumpkin seeds for garnish (optional)

Instructions
 

  • Prepare the chickpeas by draining and rinsing them thoroughly under cold water. For an extra smooth hummus, take an additional minute to pinch the skins off each chickpea—this step is optional but results in silkier texture.
  • Add the chickpeas, pumpkin puree, tahini, lemon juice, olive oil, garlic, chopped sage, cumin, smoked paprika, and salt to your food processor. Process for 1-2 minutes until ingredients are well combined but still slightly chunky.
  • Scrape down the sides of the food processor with a rubber spatula to ensure all ingredients incorporate evenly.
  • With the machine running, slowly add cold water one tablespoon at a time through the feed tube until you reach your desired consistency. For a thicker dip, use less water; for a smoother, more spreadable hummus, add all 3 tablespoons.
  • Continue processing for another 1-2 minutes until the hummus becomes very smooth and creamy. The longer you process, the airier and lighter your hummus will become.
  • Taste and adjust seasoning as needed, adding more salt, lemon juice, or sage according to your preference.
  • Transfer to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle with additional olive oil, sprinkle with smoked paprika, and garnish with fresh sage leaves and pepitas if desired.

Notes

  • For the smoothest possible hummus, warm your chickpeas in the microwave for 30 seconds before processing—the heat helps break them down more effectively.
  • This hummus can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The flavors actually improve after a day as the sage infuses throughout.
  • If you don’t have fresh sage, you can substitute 1/2 teaspoon dried sage, but the flavor won’t be quite as vibrant.
  • For a more pronounced pumpkin flavor, roast your own pumpkin instead of using canned—simply roast peeled, cubed pumpkin at 400°F until tender, then puree.
  • The hummus will thicken slightly when refrigerated, so you may want to thin it with a splash of water before serving if made ahead.