Pumpkin hummus blends canned pumpkin puree with chickpeas, tahini, lemon and spices into a smooth, creamy dip. It is finished with sage cooked briefly in olive oil, chopped dried cranberries and optional roasted pumpkin seeds. Serve it with pita, crackers or vegetable sticks.

Table of Contents

Ingredients

For the Pumpkin Hummus:

1 cup canned pumpkin puree (not pumpkin pie filling)
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste

For the Topping:

2 tablespoons dried cranberries, chopped
1 teaspoon fresh sage, finely chopped
1 tablespoon olive oil
1 tablespoon roasted pumpkin seeds (optional, for crunch)

Step-by-Step Instructions

1. Prepare the Hummus Base:

In a food processor, combine the canned pumpkin, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add 1-2 tablespoons of water or olive oil to reach your desired consistency.

2. Adjust Seasoning:

Taste the hummus and adjust the seasoning as needed. Add more lemon juice for tanginess, cumin for earthiness, or salt and pepper to balance the flavours.

3. Prepare the Topping:

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped sage and cook for 30 seconds until fragrant. Remove from heat and set aside.

4. Assemble the Dish:

Transfer the pumpkin hummus to a serving bowl. Drizzle the sage-infused olive oil over the top. Sprinkle with dried cranberries and roasted pumpkin seeds for added texture and flavour.

Serving Suggestions

With Pita Bread or Crackers: Serve the hummus with warm pita bread, whole-grain crackers, or vegetable sticks like carrots and celery.
As a Spread: Use it as a flavourful spread for wraps, sandwiches, or toast.
Paired with Roasted Vegetables: Dollop the hummus on roasted sweet potatoes, Brussels sprouts, or zucchini for a hearty dish.

Tips for Success

Use High-Quality Ingredients: Opt for fresh sage and good-quality olive oil to enhance the flavours.
Make Ahead: The flavours develop even more when the hummus is chilled for a few hours, so prepare it in advance for the best taste.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Try it out today and let the warm, earthy flavours of pumpkin and sage brighten your table!

Frequently Asked Questions

Should I use pumpkin puree or pumpkin pie filling?

Use plain canned pumpkin puree, not pumpkin pie filling.

What if the hummus is too thick?

Blend in 1 to 2 tablespoons of water or olive oil until it reaches the consistency you like.

How far ahead can I make it, and how do I store it?

Chilling it for a few hours lets the flavours develop, so it is a good make-ahead dip. Keep leftovers in an airtight container in the refrigerator for up to 5 days.

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Pumpkin Hummus with Sage and Cranberries