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It’s the day after Christmas! Can you believe it?! I hope everyone had a magical and fun Christmas. As you read this I am flying to Texas to spend the remainder of our Christmas break with my extended family. I might be a little excited to see a little extra green than what I am used to – and also my family!
Let’s talk about hummus, shall we? You know that I can’t go too long without sharing another hummus recipe idea with you, right?! I have literally shared a hummus recipe each month from June until September: starting with Ranch Hummus, then Beet Basil Hummus, Smoky Sun Dried Tomato Hummus, and Pesto Hummus! Yum! I want all of the hummus! During the winter I don’t eat as much hummus because it’s cold and I end up roasting my veggies rather than eating them raw. But I think there is a need for a hearty, winter-y, hummus recipe that we can count on during the colder months. One that’s a little festive. That’s exactly what this Pumpkin Sage Hummus is!
I know what you’re thinking. You’re thinking but pumpkin season is over! Yes, true, it’s no longer September and October when we normally go all out on all of the pumpkin foods. But there is something about the sweet pumpkin with the earthy sage that just works for fall or winter time! It’s cozy and comforting which is saying a lot for a cold dish. If you are all pumpkin-ed out then you could use sweet potato puree or butternut squash puree in this recipe, either one would work just as well.
Pumpkin Sage Hummus is great for appetizers or snacks. It would be a nice addition to any holiday party menu – I’m looking at you New Year’s Eve! It’s easy to make, throw all of the ingredients into a food processor and let it do it’s magic. Serve the hummus with some gluten free crackers or carrots, celery, or bell peppers. Really any veggie will do but those mild in flavor is best so it doesn’t over power the lovely pumpkin and sage flavors. This hummus is slightly sweet and a lot of savory – it’s got a touch of maple syrup to bring out the flavor of the pumpkin while the sage, olive oil, and salt and pepper add the savory element. Plus a little nutmeg for warmth and a pinch of cayenne pepper for the tiniest kick (if you desire).
I don’t know about you but I am always looking for an easy, healthy side dish that can be made ahead of time, transports easily, and can be served cold when you arrive to a party. A lot of our friend’s and Paul’s side of the family live one hour away from us. Easy enough of a drive for a quick evening visit or weekend stay. This time of year there are parties, gatherings, and friends back in town to visit. These cold side dishes are my go to for bringing a dish to contribute to those parties. I can make it up to a day ahead of time and can throw it in a little cooler and then relax once I arrive to the party since there is no warming up required. You never know if your host’s oven will be occupied with all the warm yummy foods they are making. The secret to making cold winter dishes exciting is that it needs to be hearty and colorful – it needs to awaken the senses. This Pumpkin Sage Hummus fits all of those bills! Also, that Beet Basil Hummus would be another beautiful side dish with the bright red color with hints of green. I recently brought my Marinated 3 Bean Salad to a party and it was a hit, red and green FTW!!
Now you can check the New Year’s Eve/belated Christmas celebration side dish off to do list. You’re welcome! 😉
Pumpkin Sage Hummus
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 to 8 1x
- Category: Side, Appetizer, Dip
- Cuisine: Gluten Free, Vegan, Vegetarian
Ingredients
- 1 can chickpeas, drained and rinsed
- 3/4 cup pumpkin puree (not the pumpkin pie filling)*
- 2 to 3 teaspoons pure maple syrup (grade B)
- 1/2 teaspoon to 1 teaspoon freshly grated nutmeg
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional)
- 3 to 4 tablespoons fresh sage, roughly chopped**
- OPTIONS FOR SERVING:
- gluten free crackers
- celery
- carrots
- bell peppers
- cucumber
Instructions
- To the bowl of a food processor add the chickpeas, pumpkin puree, maple syrup, nutmeg, olive oil, a little salt and pepper, and cayenne pepper (optional). Blend until smooth, scraping down sides as needed, about 5 minutes. If it seems a little dry add about 1 to 2 teaspoons of water. Taste and adjust seasonings as needed: a little more maple syrup for sweetness, a little more salt to bring out the flavors, or more nutmeg for warmth.
- Add the fresh sage and pulse until it’s well incorporated and small specks remain. Taste again and add more sage if desired.
- Serve cold with the suggestions above for dipping. I prefer crackers, carrots, or celery so it doesn’t overpower the flavors of the hummus.
- Store in an air tight container for up to 1 week.
Notes
*You could sub the pumpkin for butternut squash puree or sweet potato puree.
**Normally I would suggest using dried sage in place of the fresh if you don’t have the fresh on hand. In this case I would not recommend it, dried sage is usually powdery and would kind of melt into the hummus instead of having flecks of sage in each bite as it does with the fresh sage.
Nutrition facts do not include any of the crackers or veggies for serving.
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