~ This delicious Pumpkin Hummus has just 5 ingredients and is ready in 5 minutes flat! Filled with the comforting, savory flavors of pumpkin and sage, it’s an ideal Halloween snack, Thanksgiving appetizer, or holiday hors d’oeuvre. It can even be made ahead! Perfect for parties … and for quick snacking anytime! ~
I had a dilemma.
And I just needed a simple to test to resolve it.
The dilemma: was my new Pumpkin Hummus truly THK-worthy? Good enough to join our other hummus creations, starring in its very own recipe post?
I knew that I was head-over-heels for it.
Sage does something absolutely magical when it teams up with pumpkin – or any winter squash, for that matter. It’s one of the flavor combinations I eagerly look forward to in autumn. My new hummus recipe beautifully combined those flavors … in mere moments. Just moments! It was definitely THK-fast!
But was it THK-delicious?
I knew exactly how to find out.
We’d been invited to an autumn bonfire with a gaggle of Scott’s hungry coworkers. Willing taste-testers, most of them had tried some of my recipes before, and many had already ooohed and aaahed over my hummus dips. Exactly the test group I needed to compare this new hummus recipe with my others!
So, I filled my kitschy and quirky, brightly colored Halloween “Boo”-shaped serving bowls with each of my other hummus dips.
- Mexican Fiesta Black Bean Hummus got nestled into the “B” of the “Boo”.
- In the first “O”? Italian Cannellini Hummus with Basil and Sun-Dried Tomatoes.
- And for the second “O” – Edamame Hummus.
Well, looky there … I was delighted to see that, with the blackish-brown, orange and green hummus colors, my little hummus trio looked particularly Halloween-y! Absolutely “BOO”-tiful (teehee), and just right for an October bonfire. So far, so good …
Next, in an extra-kitschy jack-o’-lantern bowl (which coordinated perfectly with the “Boo”), I dolloped my new Pumpkin Hummus, sprinkling a bit of fragrant fresh sage on top.
I’d sit back and wait to see if my new creation passed the test …
When we arrived at the bonfire, our friends eagerly dove into the hummus tray, tasting and nibbling and comparing notes on which was their very most favorite flavor.
Hostess-with-the-Mostess Side Note: One really great thing I’ve noticed about hummus is that, no matter how many other NOT-healthy appetizers are scattered along a buffet, healthy hummus always gets people unaccountably excited. I don’t know what it is exactly, but a hummus spread is a hit every time. I’ve been surprised again and again when I arrive at a party, armed with a hummus tray, and people exclaim in delight. Really. So easy – and guaranteed success! And hey – you even did your friends a favor and served them up something nutritious, too. Way to go, entertaining-Einstein! But I digress …
I’ll bet you can guess what happened with my taste test, right? Since the Pumpkin Hummus clearly earned its own recipe post (ummmm … you know, that’s why we’re all gathered ’round today) … it’s kind of a no-brainer to figure out the test results.
Full disclosure: I might have fretted and hovered just a bit, worrying over whether or not everyone else would adore my pumpkin-sage flavor combination as much as I did. I may even have eavesdropped just a leeeeettle, spying to gauge reactions. But I shouldn’t have worried. The results were conclusive. Let’s just say my Pumpkin Hummus was a smashing success (pumpkin … smashing … get it??? Yeah. Sorry. Had to.)
This insanely easy hummus has just 5 ingredients, not counting water (which nobody counts). Actually, looking at the ingredient list again, I could really go with saying it’s got just 4 ingredients, since most people count salt as a freebie, too. Well, whatever …
It’s surprising what just
5 4! unassuming ingredients can do when they get together in perfect harmony. That classic hummus base – chickpeas – gets a huge flavor boost from creamy pumpkin and fresh sage. So ridiculously simple, but it’s a combination that delivers rich, comforting, savory fall flavors, in no time flat.
Toss everything in a food processor and you’re pretty much already home. A little whirring action … and serve it up. Done! Perfect with warm, pillowy pita bread or with crispy-crunchy pita chips.
This is just the thing to have stashed in your fridge, ready for those late-night munchies. Keep the ingredients on hand (fresh sage lasts surprisingly well), and you’ve not only got a late-night-noshing solution, but also a go-to for parties (remember my Hostess-with-the-Mostess tip!).
No doubt, if you’re looking for a unique pumpkin recipe for a Halloween party or a Thanksgiving buffet, this is a great last-minute solution that will win you raves. And with that homey sage flavor, it’s a lovely seasonal addition to holiday meals clear throughout the winter season, too.
Try your own little taste test! In just 5 minutes, this is one test you’ll definitely ace!
If You’re in a Pumpkin Mood, Be Sure to Try These, Too …
- 10-Minute Pumpkin Pie Oatmeal from Two Healthy Kitchens
- Spicy Pumpkin Black Bean Soup from Ginny at Vegan in the Freezer
- Pumpkin-Chocolate Chip Muffins with Caramel Swirl from Two Healthy Kitchens
- Clean Eating Pumpkin Ice Cream from Nicky at Simple Life Mom
- Pumpkin Pie Spiced Candied Pecans from Two Healthy Kitchens
Drop Us a Line … and Let’s Connect!
We really value your feedback and love to answer your questions and hear how our recipes worked for you! Just head on down to the comment box located at the very bottom of this post. We can’t wait to hear from you!
And to make sure you don’t miss a single deliciously healthy moment …
- Subscribe to our newsletter for bonus, insider info (there’s a handy box at the upper right corner of our page). As a thank-you, we’ll even send you a free ebook loaded with recipes! Yay!
- Like us on Facebook.
- Follow us on Instagram and Twitter.
- Check out our awesome recipe boards on Pinterest.
- 1 15-ounce can organic or reduced-sodium chickpeas (garbanzo beans), rinsed and drained
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- ¼ cup water
- 2 tablespoons roughly torn, loosely packed fresh sage leaves (about 10 average-sized leaves)
- 1½ tablespoons extra-virgin olive oil
- 1½ teaspoons coarse kosher salt
- ¼ teaspoon minced fresh sage, for garnish
- Place all ingredients (except minced fresh sage garnish) in a food processor and process until smooth, scraping down the sides 3-4 times, as needed.
- Transfer hummus to a serving bowl and garnish with minced sage.
- Serve immediately (we recommend serving alongside fresh whole wheat pita bread or whole grain pita chips), or cover and refrigerate until serving (up to 2-3 days). After refrigeration, the hummus may need a quick stir before serving.