Sage Pumpkin Hummus

Savory Sage Pumpkin Hummus is an excellent fall appetizer for any occasion. Made with toasted pumpkin seeds, pumpkin puree and fresh sage, this savory pumpkin dip recipe is sure to please everyone's tastebuds!

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 176kcal

Ingredients

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

Instructions

Heat the pumpkin seeds over medium-high heat in a nonstick skillet.
Constantly move the seeds around until they’ve browned and toasted, about 3-5 minutes.
Remove the seeds from the skillet, and let cool in a bowl.
Pour the olive oil into the skillet, and add the fresh sage.
Cook the leaves until crispy, about 2-3 minutes, then remove from the heat, and cool. Do not toss the oil, as we need it for the hummus.
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 extra crispy sage.

Notes

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.

You can easily double this recipe for a crowd.

How to store: Transfer the hummus to an airtight food storage container. Keep in the refrigerator for up to 5 days.

Nutrition