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Roasted Pumpkin and Sage Hummus

Savory Sage Pumpkin Hummus is a fantastic fall appetizer for any gathering. Made with toasted pumpkin seeds, pumpkin puree and fresh sage, this savory pumpkin dip brings autumn flavors to your snack table. Makes one bowl to share.

A woman scoops a helping of Sage Pumpkin Hummus out of container

I love taking classics and giving them a seasonal twist. This time I reimagined hummus by swapping chickpeas for toasted pumpkin seeds and adding pumpkin puree and crispy sage. The result is a savory, slightly nutty dip that’s perfect for fall entertaining.

Why I love this recipe:

This is not a sweet pumpkin spread — it’s a savory pumpkin hummus with depth and a hint of herbaceous sage. It’s simple to make, requires just a handful of ingredients, and comes together quickly. Use fresh roasted pumpkin or canned pumpkin puree (not pumpkin pie filling) depending on what’s available.

Serve it at an at-home tailgate, a Halloween gathering, or as a Thanksgiving starter — guests are always surprised by how delicious and unique this dip tastes.

Other appetizers we love to serve alongside: Caramelized Onion Guacamole, Cheesy French Onion Pull-Apart Bread, Homemade Loaded Queso, Black Eyed Pea Dip, Apple Chutney Bruschetta, Vegetarian Taco Cups, or Roasted Garlic and White Bean Hummus.

Close up of the final dip, topped with toasted sage leaves and pepitas

What you’ll need to make this recipe

A few basic kitchen tools and pantry ingredients are all you need to make this savory pumpkin hummus.

  • Nonstick or iron-handle skillet for toasting seeds and frying sage
  • Food processor or high-speed blender to puree the seeds and pumpkin

Ingredients (see the recipe card below for measurements):

  • Raw pumpkin seeds (pepitas) — these form the base of the hummus and should be toasted for flavor.
  • Extra virgin olive oil — used to fry the sage and to help blend the hummus.
  • Fresh sage — fried until crisp to release its aroma and provide a crunchy garnish.
  • Pumpkin puree — use unsweetened pumpkin puree, not pumpkin pie filling.
  • Kosher salt and black pepper — to season to taste.

What to use as a dipper

This is up to your preference. Pita chips or sliced pita are classic choices, and crunchy vegetables like cucumber, carrots, and red pepper make a great gluten-free option. Tortilla chips also pair nicely.

Close up of a bowl of the Sage Pumpkin Hummus, from the side

How to Make Savory Pumpkin Hummus

Toast the pumpkin seeds. Heat the seeds in a dry skillet over medium-high heat, stirring constantly until they are browned and fragrant, about 3–5 minutes. Transfer to a bowl to cool.

Crisp the sage. Add olive oil to the same skillet and fry the sage leaves briefly until they become crisp, about 2–3 minutes. Remove from heat and let cool. Reserve the oil — it flavors the hummus.

Blend the hummus. In a food processor, combine the toasted pumpkin seeds, reserved sage oil, crispy sage (reserve some for garnish if desired), and pumpkin puree. Process until smooth. Taste and season with kosher salt and black pepper.

Serve. Transfer the hummus to a serving bowl. Garnish with extra toasted pepitas, a drizzle of olive oil, and crispy sage leaves. Serve with pita chips, sliced pita, or fresh vegetables.

Overhead of the savory pumpkin dip, with cucumbers, carrots and chips

Frequently Asked Questions

How long does pumpkin hummus last in the refrigerator? It will keep up to 5 days when stored in an airtight container.
How can I make hummus more interesting? Swapping or adding ingredients — like toasted pumpkin seeds and pumpkin puree — brings unique flavors and texture. Herbs, roasted garlic, or spices can also add complexity.
Is hummus a healthy snack? Hummus is a nutrient-dense snack with healthy fats and some protein. This recipe uses pumpkin seeds instead of chickpeas, contributing healthy oils and a nutty flavor.

Erin’s Easy Entertaining Tips

  • Double the batch when serving a crowd; the recipe scales easily if your food processor is large enough.
  • Make it ahead — hummus holds up well in the fridge and can be served cold or at room temperature.
  • Prep dippers in advance so you can quickly arrange them when guests arrive.
  • Fry sage last minute so the crispy leaves stay crisp as a garnish.
fall hummus in a glass jar on a plate surrounded by pita chips with the text pumpkin hummus

Recipe Card — Sage Pumpkin Hummus

Sage Pumpkin Hummus

Servings: 8 • Prep: 10 mins • Cook: 15 mins • Total: 25 mins

Ingredients

  • 1 cup raw pumpkin seeds (plus extra for garnish)
  • 1/2 cup extra virgin olive oil
  • 2 bunches fresh sage (about 20 leaves)
  • 15 oz pumpkin puree (not pumpkin pie filling)
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat the pumpkin seeds in a dry skillet over medium-high heat, stirring constantly until browned and toasted, 3–5 minutes. Remove and cool.
  2. Pour the olive oil into the skillet and add the sage leaves. Cook until crispy, about 2–3 minutes. Remove from heat and cool. Reserve the oil for the hummus.
  3. In a food processor, blend the toasted pumpkin seeds, reserved olive oil, sage, and pumpkin puree until smooth. Season with salt and pepper to taste.
  4. Transfer to a bowl and garnish with extra pepitas, a drizzle of olive oil, and crispy sage leaves. Serve with pita chips or fresh vegetables.

Notes

If you’re not a big fan of strong sage flavor, start with less and add more to taste. This recipe doubles easily for larger groups. Store hummus in an airtight container in the refrigerator for up to 5 days.

Photos and recipe originally published October 12, 2017. Text updated October 7, 2019.