This sage-infused pumpkin hummus makes for a great autumnal appetizer for holiday parties. Removing the shell from each individual garbanzo bean may be a bit laborious but it’s the trick to achieving the velvety smooth texture of this vegan Pumpkin Hummus.
Thanksgiving is sooooo close, you guys! Can you taste it? I sure can, probably because I shot a Turkey Day leftovers recipe earlier today for a feature in our local paper (I won’t be able to share it here unfortunately but it involves empanadas filled with all those lovely leftovers and a spicy cranberry dipping sauce…kind of fantastic).
So my taste buds got a little preview today of what’s to come on Thursday.
Speaking of Thanksgiving, one recipe I can share with you that would make a splendid addition to your holiday table is this sage-infused pumpkin hummus. I think it’s so bright and pretty and perfectly suited for fall snacking, don’t you think?
Thanksgiving appetizers can be tricky. You don’t really want to fuss over them too much with everything else that’s happening in the kitchen, and you don’t want them to be too filling either. Save room for ALL THE CARBS and ALL THE PIES. And turkey, too of course. Or tofurkey, whatever your jam is.
So I say throw together a little antipasto platter on a pretty serving board with a combination of fresh veggies, nuts, a couple of good cheeses, crackers and this pumpkin hummus as the autumnal centrepiece for a low maintenance starter that will wow your guests but still keep you focused on the main event.
Why this Pumpkin Hummus will be your favourite fall appetizer:
- By de-shelling the chickpeas, the pumpkin hummus will be especially smooth.
- You can prep this pumpkin hummus up to a few days before if you’d like.
- The addition of red pepper adds a little kick and really complements the pumpkin’s sweetness and the tahini’s nuttiness.
How to make the perfect pumpkin hummus:
Whenever I make hummus I always remove the thin outer shell from each garbanzo bean. You know that slimy, translucent membrane that surrounds each bean? Get rid of them. They serve no purpose in hummus, and removing them will ensure the smoothest texture possible.
It is def worth the extra time it takes, which is not really that long anyway, and you can zone out to a short podcast while you de-shell your beans. Or do it in silence. Tedious, repetitive cooking jobs are great zen moments, and we could all use more of those during this time of year.
Warmed beans actually blend into a smoother, lighter hummus than cold beans do, so feel free to warm them up in the microwave. 30 seconds should be enough.
When it comes to the tahini — select a high-quality brand to ensure a really delicious and creamy pumpkin hummus.
Variations on this Pumpkin Hummus recipe:
- Use homemade pumpkin or squash puree instead of canned pumpkin puree.
- Swap pumpkin for sweet potato to make sweet potato hummus.
- Planning on throwing a Halloween party? Serve this pumpkin hummus in a carved out pumpkin or squash.
Can I make this Pumpkin Hummus without tahini?
It’s totally possible to make hummus without the tahini. If you (or your kiddos) do not like Tahini or are allergic to sesame, you can use any smooth nut butter, maybe thinned with some olive oil. Sun butter, pumpkin seed butter, or smooth peanut butter are great choices.
For those, who simply do not have Tahini or any nut butter in the house, sesame oil or olive oil would work.
Can I use dried chickpeas for this hummus recipe?
Definitely! It needs a bit of planning though as you will need to soak, then cook the dried chickpeas.
Add a tsp of baking soda to both the soaking and the cooking water to get an especially smooth pumpkin hummus. Chickpeas roughly double their weight once they are cooked. So to get about 250g cooked chickpeas (1 can, drained) you need to cook 125g (3/4 cup) dried chickpeas
Pumpkin Sage Hummus
Removing the translucent shell from each individual garbanzo bean may be a bit laborious but it’s the trick to achieving the velvety smooth texture of this Pumpkin Sage Hummus.
- 1 can garbanzo beans 14 oz can, drained and shelled
- 1 cup canned pumpkin
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon dried sage
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- Crushed red pepper for garnish
- Sage leaves for garnish
- Puree all ingredients except sage leaves and crushed red pepper in a blender or food processor until smooth.
Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper, and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.