It’s fall and I’m so excited! I know that it’s easy to go overboard on the pumpkin stuff this time of year, but hear me out.
This hummus dip is SO worth making. Like, it’s the real deal. Get ready to experience a fluffy, creamy, smoky, perfectly spiced dip that just happens to come together in 10 minutes.
It all starts with white beans and pumpkin, which are puréed with lemon, tahini, and a blend of smoky, seasonal spices and salt. Then we add garlic and sage sautéed in olive oil – major swoon! That’s what kicks it up a notch.
I mean, just look at the roasted pumpkin-y, sage-y goodness! I want to dive right in.
We hope you LOVE this hummus. It’s:
Smoky + subtly spiced
Easy to make
& Super delicious
This would make the perfect dip to have on hand to snack on throughout the week with vegetables (raw or roasted!), pita chips (recipe below!), or just about anything else you can think of. It would also be a great appetizer for hosting or taking along to parties.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
White Bean Pumpkin Hummus
Fluffy, savory, 10-minute white bean hummus infused with pumpkin, lemon, and crispy garlic and sage! A perfectly spiced, hearty, and wholesome dip or snack for fall!
- 1 15-ounce can white beans
- 2/3 cup pureed (unsweetened) pumpkin (fresh roasted or canned // if using canned, we prefer Libby’s brand for a deep orange color and rich flavor)
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- 1/2 tsp sea salt (plus more to taste)
- 1/2 tsp ground cumin
- 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 chopped fresh sage
FOR SERVING (optional)
- Pita chips*
- Fresh Parsley
- Fluffy Pita Bread
- Fresh vegetables (like carrots and beets)
- Fresh parsley
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.
*To toast pita: Preheat oven to 375 degrees F (176 C). Cut pita into bite-sized triangles and lightly coat with avocado oil (or another neutral oil). Arrange in an even layer on the pan so they toast up well. Bake for 8-12 minutes or until lightly browned. Remove from oven and let cool slightly before serving. Sprinkle with salt if desired.
*Recipe as written yields roughly 1 3/4 cups dip.
*Nutrition information is a rough estimate calculated with lesser amount of oil and without optional ingredients.
Nutrition Per Serving (1 of 7)
- Calories: 99
- Fat: 4.4g
- Saturated fat: 0.6g
- Sodium: 245mg
- Carbohydrates: 11.2g
- Fiber: 4.6g
- Sugar: 1.4g
- Protein: 3.9g