Pumpkin Sage Hummus

by Lauren


Please tell me you carved pumpkins this year. It’s so much fun. Despite the fact that Chris’s resembles a Dragon Ball Z character, we had a great time.

The best part is we get to roast some fresh pumpkin seeds! I’m thinking cinnamon sugar flavor.

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Remember when our basil plant was sprouting like wildflowers a few weeks back? Well, it still is.

But now, so is our sage! Since Chris and I reconstructed our homemade Earth box, we’ve had some amazing woodsy herbs to use in our dishes.

The sage nearly crashed and burned with the sizzling heat these past few weeks, but I think it made it through the worst of the heat wave which means we’ll have sage for months to come.

The delicate little snap peas are another story though…yikes.


This hummus was gobbled up quickly at our Halloween party, and Chris asked if I could teach him to make it so he could have it all week for work. I’d say that’s a good sign.

This hummus wouldn’t be bad on a hearty sandwich. I just might have to make another batch and try it out.

The lemon and garlic flavors alone just weren’t quite enough in this dish, so I tried adjusting with a few different spices.


I had way too many options though and managed to eat half of the hummus by spoonful in the spice testing process.

Cumin, coriander, curry and chili powder, it’s all so good with pumpkin! I decided on chili powder but feel free to utilize your own taste buds with this one because it’s all delicious.


Pumpkin Sage Hummus


1-15 oz. can garbanzo beans

2 small garlic cloves

8-10 fresh sage leaves (2 tablespoons chopped)

1/2 can pumpkin puree

1/2 teaspoon chili powder (or curry, cumin, coriander…)

2 teaspoon tahini

Juice of one lemon

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper


Place garlic cloves and sage leaves in the food processor and blend until finely minced. Add pumpkin, garbanzo beans, tahini, chili powder, lemon juice, salt and pepper. Blend until completely smooth and slowly drizzle in the olive oil. If it still seems too think, add a little more olive oil until it reaches your desired consistency.

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P.S. Check out Sunday’s sunset!

From the Little Yellow,


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5 Responses to “Pumpkin Sage Hummus”

  1. I want to carve pumpkins solely for the pumpkin seeds :) This hummus looks incredible; love the sage addition. I made a sweet potato hummus last year, but this looks even more flavorful!

  2. Ohhh goodness. I do love homemade hummus! And roasted pumpkin! And sage! This is awesome!

  3. Such a great idea! I have a couple more pumpkins to make puree with and I’m pretty sure I must try this when I do!

  4. Chrissy

    oooolala sweet potato hummus? Sounds like we need to dabble in that arena soon :).

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