Serve Sage Pumpkin Hummus this fall at any entertaining event! Made with toasted pumpkin seeds, pumpkin puree, olive oil and fresh sage, this twist on a traditional dip is sure to please your guests’ tastebuds! Serve this pumpkin-centric hummus with pita chips and vegetables as a delightful party appetizer or an afternoon snack. Easy to make and even easier to enjoy, this nutty, flavorful Sage Pumpkin Hummus is sure to become a seasonal favorite!
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Taking classics and turning ‘em on their heads… that’s what I like to do.
Except with Cajun food. Because I have OPINIONS about this and how oftentimes, it’s done very, very wrong. (I’m looking at you, soupy jambalaya and tomato-y gumbo.) Which is kind of hilarious since I probably offend other peoples’ sensibilities about all other kinds of foods.
So today, I’ve taken a classic and added a seasonal favorite ingredient, as well as a favorite seasonal herb.
As if garbanzo beans, tahini, lemon and olive oil weren’t enough…
Thus, today’s Sage Pumpkin Hummus.
Because—surprise!—I’m all about sage this season, too.
This is two-fold pumpkin goodness. Instead of just using pumpkin puree, I picked up some raw pumpkin seeds at the grocery to toast, and then add as the base of this hummus.
The toasted pumpkin seeds add such a nutty, rich flavor to the creamy pumpkin puree.
Then we add sage—cooked up in olive oil—and the oil it cooks in, blend and VOILA!
Sage Pumpkin Hummus!
Sage Pumpkin Hummus Essentials
Get the look!
If you’re into savory pumpkin dishes, this is gonna become a new favorite.
Scroll on down to learn how you can make this at your home!
Sage Pumpkin Hummus
Serve Sage Pumpkin Hummus this fall at any entertaining event! Made with toasted pumpkin seeds, pumpkin puree, olive oil and fresh sage, this twist on a traditional dip is sure to please your guests' tastebuds! Serve this pumpkin-centric hummus with pita chips and vegetables as a delightful party appetizer or an afternoon snack. Easy to make and even easier to enjoy, this nutty, flavorful Sage Pumpkin Hummus is sure to become a seasonal favorite!
- 1 cup raw pumpkin seeds , plus extra for garnish
- 1/2 cup extra virgin olive oil
- 2 bunches fresh sage (about 20 leaves)
- 15 oz. pumpkin puree (not pumpkin pie filling)
- Kosher salt , to taste
- Black pepper , to taste
In a nonstick skillet, heat the pumpkin seeds over medium-high heat.
Constantly move the seeds around until they’ve browned and toasted.
Remove the seeds from the skillet, and let cool.
Pour the olive oil into the skillet, and add the fresh sage.
Cook the leaves until crispy, then remove from the heat, and cool.
In the base of a food processor, blend the toasted pumpkin seeds, the olive oil, the sage and the pumpkin puree. Season with salt and pepper.
Scoop the hummus out of the food processor, and serve in a bowl with pita chips, carrots, cucumbers, etc. Garnish with additional pumpkin seeds and crisp sage.
If you're not a big fan of SAGE, use one bunch of the herbs in this recipe and add more as needed. They're herbaceous and flavorful, but they could become overwhelming if you're not a fan of the flavor.