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?!) or toasted pita bread. Of course, we've also been known to eat this hummus by the spoonful, or as the base for these Harissa Roasted Carrots.
For years, we've been making homemade hummus in our food processor. 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. It includes a tamper that's particularly helpful for blending thick dips like this hummus, smoothie bowls, and homemade nut butter. No worries if your blender doesn't have a tamper, though. You just may need to stop blending several times to 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 used up all the leftovers to make 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 ¾ cup liquid from can
- ¾ cup aquafaba (reserved bean liquid)
- 1 cup tahini
- ½ cup pureed pumpkin
- ½ cup freshly squeezed lemon juice
- Zest of one lemon
- 4 cloves minced garlic
- 1 tablespoon sage
- 1 teaspoon salt
- ⅓ 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 tablespoon 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.
- Category: Dips