Creamy Pumpkin Hummus
This savory pumpkin hummus has hints of sage and warm spices of cumin and cinnamon. This is a cozy fall snack everyone will love!
Servings: 6
Calories: 108kcal
Equipment
Ingredients
- 1 15-ounce can of chickpeas drained and rinsed
- 1 cup canned pumpkin puree
- 3-4 fresh sage leaves chopped, plus a few whole leaves for garnish, *See note
- 1 teaspoon maple syrup
- 2 cloves garlic minced
- 3 tablespoons tahini *See note
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander optional
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt add more to taste
- pinch pepper
- Optional toppings: toasted pumpkin seeds additional chopped sage, a sprinkle of smoked paprika
Instructions
- In a food processor, combine the chickpeas, pumpkin puree, chopped sage leaves, minced garlic, tahini, lemon juice, olive oil, ground cumin, ground coriander (if using), ground cinnamon, salt, and pepper.
- Blend the mixture until smooth and creamy, scraping down the sides of the processor bowl as needed. If the hummus seems too thick, you can add a bit more olive oil or a splash of water.
- Taste the hummus and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
- Once the hummus reaches your desired consistency and flavor, transfer it to a serving bowl.
- Drizzle a little extra olive oil over the top of the hummus. You can create a swirl with the back of a spoon.
- Garnish the hummus with a few whole sage leaves and toasted pumpkin seeds.
- If desired, sprinkle a touch of smoked paprika or cinnamon for added flavor and color.
- Serve the pumpkin hummus with your choice of dippers, such as pita bread, fresh vegetables, crackers, or tortilla chips.
Notes
⭐️ If you don't have fresh sage, you can use 1 teaspoon of dried sage as a substitute for the 3-4 fresh sage leaves.
⭐️ I highly recommend a high quality tahini for this recipe for the creamiest hummus. Look for one that is smooth with little to no separation or chunkiness.
Other tips:
- Blend this hummus for as long as you need to get to your desired texture. This may be 2-3 minutes of blending or even longer depending on your food processor!
- For a smoother, thinner hummus add in 1-2 tablespoon of cold ice water.
- I love to top my pumpkin hummus with a few toasted pumpkin seeds and a sprinkle of cinnamon or paprika. The garnish looks so pretty!
- Store for up to 5 days in the fridge in an airtight container.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 103mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6365IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg