pumpkin & sage hummus.

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Welcome to the start of my Countdown to Thanksgiving!  We have exactly one week until turkey day, so I’m posting one recipe a day until Monday of next week – so you still have time to go out and shop!  I also hope to go a little outside the box with these recipes, so some of them are not traditionally served on Thanksgiving, but have a fall flare to them – like this one!  So, I’m starting with an appetizer 🙂


  • 1 can (15 oz.) chickpeas, rinsed & drained
  • 1/2 cup pumpkin puree
  • 2 tablespoons tahini
  • 2 cloves garlic
  • juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 Tablespoons fresh sage, roughly chopped
  • salt & pepper to taste



  • Pour chickpeas in a food processor and pulse until it resembles fine crumbs.
  • Add pumpkin puree, tahini, garlic cloves, lemon juice, olive oil, cinnamon, cumin, paprika, cayenne pepper, and sage and pulse until smooth.
  • Add salt & pepper to taste.
  • Transfer to a serving bowl and top with more olive oil and fresh sage.
  • Serve with sweet potato tortilla chips or any chip you prefer! (cinnamon sugar pita chips perhaps?) Hope your guests enjoy!!


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