Pumpkin Hummus Dip with Crispy Sage and Garlic
This pumpkin hummus is ultra creamy and packed with fall flavors. Optionally top with crispy sage and garlic and serve with za'atar spiced pita chips for the ultimate fall snack!
Servings: 3 cups
Calories: 597kcal
Ingredients
Crispy Sage and Garlic (optional garnish)
- 3 tablespoons olive oil
- 4 cloves garlic sliced
- 10 sage leaves
Pumpkin Hummus
- 1 can (15 oz) chickpeas
- ½ teaspoon baking soda
- 1 can (15 oz) pumpkin puree
- ¼ cup fresh lemon juice
- 3 cloves garlic
- 1¾ teaspoons kosher salt
- ½ cup sesame tahini
- ¼ cup grated Parmesan
- ½ teaspoon ground cumin
- 1 teaspoon chopped sage (or ½ teaspoon dried)
- ½ teaspoon thyme leaves (or ¼ teaspoon dried)
- ½ teaspoon turmeric
- ⅛ teaspoon cayenne
- Crusty bread or pita for serving
- Toasted sesame seeds
- Pepitas (pumpkin seeds)
Instructions
Crispy Garlic and Sage (optional garnish)
- Heat olive oil in a small non-stick skillet over medium-high heat. Add the garlic and sage and gently fry until the sage is just crisped but not turning brown, about 30 seconds, and the garlic is golden, 45 seconds to 1 minute.
- Remove pieces as they cook and drain on a paper towel. I use cooking tweezers or a fork to quickly remove each piece from the oil as it cooks.
Pumpkin Hummus
- Pour chickpeas with their liquid into a large saucepan and cover with water by about ½-inch. Add the baking soda and bring to a boil. Boil until chickpeas are hot and soft, about 5 minutes. Drain and rinse in hot water.
- While chickpeas boil, in a food processor combine the pumpkin puree, lemon juice, garlic, salt, tahini, Parmesan and spices. Pulse and then let sit until the chickpeas are cooked.
- Add the drained and rinsed chickpeas to the food processor and blend until smooth, scraping the bowl as needed, 1 to 2 minutes. Drizzle in a tablespoon of hot water at a time, until desired consistency is achieved. Serve warm or at room temperature.
- Garnish with fried garlic and sage, sesame seeds, and pepitas if desired. Drizzle with olive oil to serve. Can be refrigerated up to a week.
Notes
Nutrition is estimated for 1 cup.
For zhatar pita: I brushed pita bread with olive oil and dusted with zhatar spice. Cut into wedges. Bake on a cookie sheet in a 375ºF oven for 7 to 8 minutes until golden. Let cool and serve.
Dried Chickpeas: If you are making this with dried chickpeas, add 1 teaspoon baking soda to your soaking water. Rinse before cooking. Add the ½ teaspoon baking soda to your cooking water as well, and cook until quite soft, but not completely broken down. Rinse and proceed with blending the recipe.
Nutrition
Calories: 597kcal | Carbohydrates: 45g | Protein: 20g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Cholesterol: 7mg | Sodium: 2110mg | Potassium: 777mg | Fiber: 13g | Sugar: 5g | Vitamin A: 22245IU | Vitamin C: 19mg | Calcium: 268mg | Iron: 6mg
