5-Minute Pumpkin Hummus with Fresh Sage (Print version)
A creamy, savory pumpkin hummus with fresh sage, tahini, lemon, and garlic that comes together in 5 minutes.
# Ingredients:
For the hummus
01 -
1 (15 oz) can chickpeas, rinsed and drained
02 -
1 cup (245 g) plain pumpkin puree
03 -
1/4 cup (60 g) tahini
04 -
2 tablespoons extra virgin olive oil, plus more for serving
05 -
2 tablespoons fresh lemon juice
06 -
1 small garlic clove, grated or minced
07 -
1 tablespoon chopped fresh sage, plus more for garnish
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon smoked paprika, plus more for garnish
10 -
3/4 teaspoon kosher salt
11 -
2-4 tablespoons cold water, as needed
For serving
12 -
2 tablespoons toasted pepitas
13 -
Pita chips, crackers, sliced apples, or raw vegetables
# Instructions:
01 -
Add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, sage, cumin, smoked paprika, salt, and 2 tablespoons cold water to a food processor.
02 -
Process for 60-90 seconds, scraping down the sides once or twice, until the hummus is creamy and evenly orange.
03 -
With the processor running, add more cold water 1 tablespoon at a time until the hummus is smooth, thick, and scoopable. Taste and add more lemon or salt if needed.
04 -
Spoon the hummus into a shallow bowl. Swirl the top, drizzle with olive oil, and finish with pepitas, chopped sage, and a pinch of smoked paprika.
# Good to know:
01 -
Use plain pumpkin puree, not pumpkin pie filling.
02 -
Best served chilled or at cool room temperature.
03 -
Refrigerate leftovers in an airtight container for up to 4 days.