This super creamy pumpkin sage hummus is a great holiday appetizer – you can serve it with beautiful fresh crudités (how about those watermelon & purple daikon radishes?!), toasted pita bread, by the spoonful, or even as the base for these Harissa Roasted Carrots.
For years, we’ve been making homemade hummus in our food processor, but we recently discovered that our high speed blender yields much better results (and it’s easier to clean!). Side note – we use a Vitamix A3500 which comes with a tamper that is particularly helpful for blending thick dips like this hummus, smoothie bowls, and homemade nut butters. If you do not have a blender with a tamper, you may need to stop blending several times and scrape down the sides to ensure even blending.
Fresh sage pairs perfectly with hummus – we grew a ton in our herb garden this summer and were able to use up what was left for a huge batch of this hummus! If you don’t love hummus (does anyone not like hummus?!), give this Roasted Eggplant Carrot Tahini Dip a try instead, or blend up a batch of this crowd-pleasing Spicy White Bean Dip!Print
The key to this creamy, dreamy pumpkin hummus? Use your blender instead of food processor!
- 3 15 oz cans chickpeas, drained but reserve 3/4 cup liquid from can
- 3/4 cup aquafaba (reserved bean liquid)
- 1 cup tahini
- 1/2 cup pureed pumpkin
- 1/2 cup freshly squeezed lemon juice
- Zest of one lemon
- 4 cloves minced garlic
- 1 tbsp sage
- 1 tsp salt
- 1/3 cup olive oil
- Add all ingredients to high speed blender and blend on high for up to 5 minutes. Pause as often as needed to scrape down the sides.
- Blend until hummus reaches desired consistency. If for some reason it’s too dry, add more reserved chickpea liquid in 1 tbsp intervals.
- Serve with a drizzle of olive oil, fresh sage and pomegranate arils.
This makes a large batch of hummus and is meant to serve a crowd. If making for yourself or a smaller group, we suggest halving the recipe.