White Bean Pumpkin Hummus
User Reviews
4.7
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Prep Time
10 mins
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Total Time
10 mins
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Servings
7 (1/4-cup servings)
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Calories
99 kcal
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Course
Condiments, Snacks
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Cuisine
Mediterranean, Middle Eastern, Vegan
White Bean Pumpkin Hummus
Description
White Bean Pumpkin Hummus begins by pureeing white beans with pumpkin puree, lemon juice, tahini, and a mix of salt, cumin, smoked paprika, nutmeg, cinnamon, and optional cayenne pepper to develop a complex, mildly spiced flavor. The spices impart warmth and a hint of smokiness, complemented by the natural sweetness and earthiness of pumpkin.
Separately, minced garlic and fresh sage are sautéed in olive oil until slightly browned to deepen their flavor, then incorporated into the hummus. This infusion adds herbal richness and garlic pungency without overwhelming the dip. The resulting hummus is creamy and smooth with balanced layers of sweet, savory, smoky, and herbal notes.
Serve chilled or at room temperature alongside toasted pita chips, fresh vegetables like carrots and beets, or fluffy pita bread for dipping. The recipe includes directions for toasting pita chips to serve crisp and seasoned. Leftover hummus keeps well refrigerated for a week.
Ingredients
DIP
- 1 ounce White beans canned
- 2/3 cup pumpkin fresh roasted or canned // if using canned, we prefer Libby’s brand for a deep orange color and rich flavor, pureed, unsweetened
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- 1/2 tsp salt plus more to taste, sea salt
- 1/2 tsp cumin ground
- 1/2 tsp smoked paprika
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch cayenne pepper (optional)
SAGE & GARLIC
- 1-2 Tbsp olive oil
- 2 cloves garlic minced
- 3 Tbsp sage chopped, fresh
FOR SERVING (optional)
- Pita chips
- parsley fresh
- pita bread fluffy
- fresh vegetables (like carrots and beets)
- parsley fresh
Instructions
- Rinse and drain white beans in a fine mesh strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional). Purée until creamy and smooth, scraping down sides as needed.
- Heat oil in a small skillet or saucepan over medium heat. Add garlic and sage and sauté for a few minutes to brown slightly (this allows the flavor to deepen). Then add both to food processor and pulse to incorporate (you can reserve some for garnish if desired).
- Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.
- Serve immediately with pita chips and vegetables of choice (see notes for pita chips). Alternatively, refrigerate until chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers covered in the refrigerator up to 5-7 days.
Notes
- To make pita chips, cut pita bread into triangles, coat lightly with avocado or neutral oil, and bake at 375°F (176°C) for 8-12 minutes until lightly browned.
- The recipe yields about 1 3/4 cups of hummus as written.
- Adjust spices and cayenne to taste for desired warmth and heat.
- Store leftovers covered in the refrigerator for up to 5-7 days.
- Use a high-quality pumpkin puree like Libby’s for deeper color and richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(1/4-cup servings)
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 99 | 5% |
| Carbohydrates | 11.2g | 4% |
| Protein | 3.9g | 8% |
| Fat | 4.4g | 7% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 245mg | 10% |
| Fiber | 4.6g | 18% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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