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Pumpkin Hummus with Roasted Pepitas and Sage-Infused Oil Recipe

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4.2 from 10 reviews

This Pumpkin Hummus with Roasted Pepitas is a creamy, flavorful twist on classic hummus, combining the earthiness of pumpkin and warming spices with crispy roasted pumpkin seeds and fragrant sage-infused olive oil. Perfect as a seasonal appetizer or healthy snack, this recipe is easy to prepare and brings comforting fall flavors to your table.

Ingredients

Sage Infused Oil

  • 1/4 cup Olive Oil (extra virgin)
  • 11 Sage Leaves (fresh), divided

Roasted Pepitas

  • 1 cup Pepitas (raw pumpkin seeds without shells)
  • 1 teaspoon Olive Oil (extra virgin)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt

Pumpkin Sage Hummus

  • 1 15 ounce can Chickpeas (garbanzo beans)
  • 1 15 ounce can Pumpkin
  • 3 tablespoons Sage Infused Olive Oil (from above)
  • 2 tablespoons Tahini
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • Pinch Cayenne Pepper (optional)
  • Sprinkle Paprika (for garnish)
  • Remaining 1 tablespoon Sage Infused Olive Oil (for garnish)
  • Remaining 3 Sage Leaves (finely minced for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for roasting the pepitas.
  2. Make Sage Infused Oil: Add 1/4 cup olive oil and 8 sage leaves to a small saucepan. Heat over medium for 5 minutes until fragrant, then remove from heat, let the oil cool, and discard the sage leaves.
  3. Roast Pepitas: In a small mixing bowl, combine raw pepitas with 1 teaspoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Spread the mixture evenly on a baking sheet, then roast in the preheated oven for 10-15 minutes until golden brown. Remove and set aside.
  4. Prepare Chickpeas: Place the chickpeas in a bowl of water and gently rub between fingers to remove skins for a smoother hummus. Drain, then heat the chickpeas in a microwave-safe bowl for 30 seconds on high to soften.
  5. Blend Pumpkin Hummus: In a food processor, combine the heated chickpeas, canned pumpkin, 3 tablespoons of sage infused olive oil, tahini, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/4 teaspoon cinnamon, pinch of cayenne pepper (if using), and 1/4 teaspoon salt. Blend for about 1 minute or until the mixture is smooth and creamy.
  6. Assemble and Garnish: Transfer the hummus to a serving bowl. Drizzle with the remaining 1 tablespoon of sage infused olive oil, sprinkle roasted pepitas on top, and add a dash of paprika for color. Finally, sprinkle the finely minced remaining 3 sage leaves over the hummus for an extra aromatic touch.

Notes

  • Removing chickpea skins helps achieve a creamier hummus texture.
  • Adjust the cayenne pepper amount to control the spiciness level.
  • Extra roasted pepitas make a crunchy garnish and can be stored in an airtight container for up to a week.
  • Use fresh sage leaves to maximize flavor in the infused oil.
  • This hummus pairs well with pita bread, vegetable sticks, or as a spread in sandwiches.

Find it online: https://marthatasty.com/pumpkin-hummus-with-roasted-pepitas-and-sage-infused-oil-recipe/