Serve savory Sage Pumpkin Hummus this fall at any event! Made with toasted pumpkin seeds, pumpkin puree, olive oil and fresh sage, this savory pumpkin dip is sure to please everyone’s tastebuds! Makes 1 bowl for sharing.
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. 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. Because 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.
Other entertaining appetizers we love to share: Caramelized Onion Guacamole | Cheesy French Onion Pull-Apart Bread | Homemade Loaded Queso | Black Eyed Pea Dip | Apple Chutney Bruschetta | Vegetarian Taco Cups
Looking for an appetizer, but don’t know where to begin? Check out my Appetizers Recipe Collection!
What you’ll need to make this Savory Pumpkin Hummus
Some more unique ingredients you’ll need to get your hands on include…
- Pumpkin seeds, also known as pepitas
- Fresh sage
How to Make Savory Pumpkin Hummus
Heat those pumpkin seeds in a skillet! Move ’em around constantly until they’re browned and toasted, then remove them from the pan and let cool.
We’re adding TWO elements of pumpkin into this recipe–the seeds and the puree. The toasted pumpkin seeds add such a nutty, rich flavor to the creamy pumpkin dip. BUT make sure you don’t purchase pumpkin pie filling or you’ll be in for a sweet surprise!
Pour olive oil into the skillet next, and add the fresh sage. Fry until crispy, moving them constantly as they cook. This won’t take long at all, so you’ll want to keep your eyes on ’em. When they’re crisp, remove them from the heat and let them cool, too.
Next, you’ll blend the toasted pumpkin seeds, the oil from your pan, sage and pumpkin puree together in a food processor. Season ’em with salt and pepper. (Do this to your taste! Some people like when dishes are more salted and others like them less so. I don’t tend to salt my recipes a ton because I like the natural flavors, so follow your tastebuds here.)
Scoop the hummus out of the food processor, and serve. Make sure to have pita chips, carrots, cucumbers and other munchies guests can dip into this savory pumpkin dip! Garnish the dip with additional pumpkin seeds and those beautiful crispy sage leaves, too!
Erin’s Easy Entertaining Tips and Tricks
This Sage Pumpkin Hummus is perfect for any kind of autumnal gathering. So whether you’re hosting guests for dinner and need a quick appetizer for everyone to enjoy before food hits the table or you’re watching a game together, this savory pumpkin dip is what you need!
Unlike most pumpkin dips, it’s not sweet, so you can serve it easily as an appetizer. And it has more unique flavors with the pumpkin seeds, pumpkin puree and the sage.
- Purchase the correct ingredients. It sounds silly, but pumpkin puree is not the same thing as pumpkin pie filling. The puree is unsweetened, and THAT is what you want to use for this here savory pumpkin dip!
- Make your hummus ahead of time! The beauty of making any kind of hummus is it can be served cold or at room temperature. Before guests arrive, set your hummus out, and arrange your dippers so you’re made in the shade!
- Chop your veggies in advance, too. Whatever dippers you’re including with your savory pumpkin dip, whether it’s cucumber rounds, red pepper slices, carrots or something else, have them ready to go for the party in advance so there’s less stress on you to put it together.
- Fry up the sage last minute. This is the one ingredient that won’t keep super well in the fridge, so I recommend waiting until the last minute to cook the sage, then add it to your Pumpkin Hummus as a garnish.
Here are a few more savory pumpkin recipes you might enjoy, too!
- Pumpkin Pasta with Italian Sausage and Spinach
- Pumpkin Pulled Pork Bowls with Pumpkin Barbecue Sauce
- Paleo Crockpot Pumpkin Chicken Chili
- Chicken Enchiladas with Pumpkin Sauce
- Pumpkin Ale Cornbread
- Pumpkin Soup
Interested in making this pumpkin dish instead? Here’s the recipe for you…
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
- ½ 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.
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Serving Size:1 serving
Amount Per Serving: Calories: 176Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 78mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 2g
How do you feel about this savory pumpkin dip?
The photos and recipe for this Sage Pumpkin Hummus recipe were originally published on October 12, 2017. The text of this blog post was updated on October 7, 2019.