This savory Pumpkin Hummus is smooth, creamy, and delicious! Perfectly spiced and topped with roasted pepitas, it is the best, healthy fall snack.
If you haven't made homemade hummus before, then you are in for a treat! It is very easy to make and the flavor variations are endless. Today I whipped up a batch with pumpkin and sage, and I think you are going to LOVE it!
Do I need to remove the skins from the chickpeas?
It is not necessary to remove the skins from the chickpeas when making hummus, but I do! I find it results in a more creamy and rich texture. Removing them is easy. Simply place the chickpeas in a bowl of water and gently rub them between your fingers. The skin falls right off!
Other secrets to making a smooth & creamy hummus
Adding tahini (sesame seed paste) to your hummus will give it a nice silky texture. Also, your chickpeas will blend better when they are warm, so heat them up in the microwave for 30 seconds prior to adding them to the food processor!
Let's get started
Making hummus is easy, but this recipe calls for a couple extra steps. Believe me, it is worth the extra time!
First, preheat your oven to 350 degrees.
Next, we are going to infuse some olive oil with sage. Don't be scared, this is super easy! Just place ¼ cup olive oil and 8 fresh sage leaves in a small saucepan over medium heat for 5 minutes. Remove from heat, let cool, and discard the leaves.
Now for those pepitas! These are pumpkin seeds without the shell. I purchase them raw and roast them myself. These are going to add some amazing flavor and crunch!
In a small mixing bowl, combine the pepitas, 1 teaspoon olive oil, cumin, garlic powder, cinnamon, cayenne pepper, and salt. Place on a baking sheet and cook for 10-15 minutes or until browned. Set aside.
For the hummus, add the chickpeas (also known as garbanzo beans), pumpkin, 3 tablespoons of the olive oil, tahini, and remaining spices to a food processor. Blend for about 1 minute or until smooth.
Place hummus in a serving dish and drizzle with the remaining 1 tablespoon of olive oil. Garnish with fresh sage and some roasted pepitas.
You will use about 1-2 tablespoons of the pepitas for your hummus. Save the rest for snacking. They're a great source of protein, fiber, magnesium and omega-3's. You're welcome! 😀
This hummus can be served warm or refrigerate for later. Use it as a dip for crackers and raw vegetables, or use it as a spread on your favorite sandwich or wrap!
Other Hoorah to Health recipes you may enjoy:
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Pumpkin Hummus with Roasted Pepitas
- Food Processor
- 1 cup Pepitas raw pumpkin seeds without shells
- 1 teaspoon Olive Oil extra virgin
- ½ teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
Pumpkin Sage Hummus
- 1 15 ounce can Chickpeas garbanzo beans
- 1 15 ounce can Pumpkin
- ¼ cup Olive Oil extra virgin
- 2 tablespoons Tahini
- 11 Sage Leaves fresh
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- ¼ teaspoon Cinnamon
- ¼ teaspoon Salt
- pinch Cayenne Pepper optional
- sprinkle Paprika
- Preheat oven to 350 degrees.
Sage Infused Oil
- Add ¼ cup oil and 8 sage leaves to a small saucepan and place over medium heat for 5 minutes.
- Remove from heat, let cool, and then discard the leaves.
- In a small mixing bowl, combine the pepitas, olive oil, cumin, garlic powder, and salt.
- Spread onto a baking sheet and roast for 10-15 minutes or until brown. Set aside.
Pumpkin Sage Hummus
- Place the chickpeas in a small bowl of water and gentry rub them between your fingers to remove the skins.
- Place the chickpeas in a microwave-safe bowl and heat for 30 seconds on high.
- Place the chickpeas, pumpkin, 3 tablespoons of the sage infused oil, tahini, cumin, garlic powder, cinnamon, cayenne pepper, and salt into a food processor. Blend for 1 minute or until smooth.
- Place into a bowl and garnish with the remaining 1 tablespoon sage infused olive oil, some roasted pepitas and a sprinkling of paprika for color.
- Finely mince the remaining 3 sage leaves and add for additional garnish.
- Removing the skins from the chickpeas is not necessary, but will give you a smoother consistency.
- Heating up the chickpeas will help them to blend better.
- Hummus can be used as a dip for crackers and raw vegetables, or as a spread on your favorite sandwich or wrap.
This looks so delicious and tasty! I can't wait to make this! My husband is going to love it!
I love adding pumpkin to hummus this time of year! And I totally agree about removing the skins, definitely makes it so much creamier! Worth the extra prep time!
Pumpkin season is the best!
Perfect idea for the fall I am planning my menu and this is a hummus that I will definitely will be making.
Love this detailed recipe! I usually make my hummus plain, but this one definitely takes it up several notches. love that you have used sage, cinnamon, paprika. Thank you for sharing!
Thanks, Shinta! Hope you enjoy it as much as I did. 🙂
I love trying different variations of hummus and this one looks so tasty! The crunchy topping is the perfect addition!
Amy, I couldn’t agree more! 😊
This hummus is delicious! How long can you keep the hummus in the fridge?
So glad you enjoyed it, Kathleen! The hummus can be stored in the fridge for 3 days. 😊
Hey. I made recipe exactly as instructed but used my blender: had to add more liquid. Probably a tablespoon or so of water and a splash of lemon juice. Turned out silky and smooth....
That’s great, Kathy! Thanks so much for sharing!! 😊