thyme & toast

Mediterranean inspired recipes

Roasted Garlic and Sage Pumpkin Hummus

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Roasted Garlic and Sage Pumpkin Hummus - a sweet and savory hummus packed with fall and Thanksgiving flavors. Perfect on warm pita, pita chips, crackers, and more!

Can you believe it’s November already? October flew by. November for me is all about family. Obviously with Thanksgiving upon us, it’s a time to gather and feast with family and friends, but this holiday is special to me nowadays because it’s not as often that we’re able to gather, being spread out across the country/world. Thanksgiving in my family is normally a time to gather with family and friends from near and far and feast on a Lebanese/Syrian-influenced meal.

It’s the essence of a typical Middle Eastern gathering – sitting around a huge table, packed together side by side, passing around dishes, eating until we can’t bare to anymore yet still being forced into seconds or thirds, and drinking and cheers-ing to togetherness. I love it.

Roasted Garlic and Sage Pumpkin Hummus - a sweet and savory hummus packed with fall and Thanksgiving flavors. Perfect on warm pita, pita chips, crackers, and more!

This hummus is a tribute to my Thanksgiving – a fusion of Lebanese/Syrian and American traditions. All the familiar flavors of Thanksgiving packed into a hummus: roasted garlic, sage, and pumpkin and a subtle sweetness from a smidge of pure maple syrup and dried cranberries.

It’s creamy, smooth, savory and sweet, and the perfect appetizer that I can’t wait to make this Thanksgiving and at every friendsgiving. I first made this back in September, and as soon as Evan declared it his “favorite hummus of all time,” I couldn’t wait to share it. I can’t even describe to you the amazing flavors going on in this hummus. Just promise me you’ll make it.

Roasted Garlic and Sage Pumpkin Hummus - a sweet and savory hummus packed with fall and Thanksgiving flavors. Perfect on warm pita, pita chips, crackers, and more!

As a side note, thanks to this hummus, I learned the simplest and quickest way to roast garlic – you separate the cloves from the bulb, spread them on a baking sheet, drizzle with a little olive oil, and bake at 375 for 15-20 minutes, then pop them out of the skin once they’ve slightly cooled. Easy peasy and it’s so dreamy in this hummus.

Roasted Garlic and Sage Pumpkin Hummus - a sweet and savory hummus packed with fall and Thanksgiving flavors. Perfect on warm pita, pita chips, crackers, and more!

I love this one with warm pita, pita chips, and crackers. I’ve got to say I think it might be the most addicting hummus I’ve made yet.

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Speaking of friendsgiving, this recipe is also part of a friendsgiving recipe roundup  with a bloggers’ group I’m a part of, so keep scrolling down to check out others’ friendsgiving-themed recipes!

5.0 from 2 reviews
Roasted Garlic and Sage Pumpkin Hummus
 
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Thanksgiving in a hummus. Sweet and savory and a perfect festive appetizer! Enjoy it with warm pita, pita chips, and/or crackers!
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Ingredients
  • 3 cloves garlic, unpeeled
  • 1½ cups chickpeas or 1 (15.5 ounce) can chickpeas, rinsed and drained
  • ½ cup pumpkin puree
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil, plus extra for the garlic
  • 1½ teaspoons chopped fresh sage
  • ½ teaspoon pure maple syrup
  • salt to taste (~1/4 - ½ teaspoon)
  • sprinkle of nutmeg
  • 2 tablespoons finely chopped dried cranberries
Instructions
  1. Preheat the oven to 375 degrees. Put the garlic cloves on a baking sheet and drizzle with a little olive oil. Bake until softened ~15 minutes. Let cool slightly and squeeze out of the skins.
  2. Combine all ingredients except the dried cranberries in a food processor or high speed blender until smooth. (You should still see bits of sage).
  3. Stop the food processor and add the cranberries and pulse a few times, just until combined. Note: Do not put full dried cranberries in and pulse rather than blend, or just stir in - otherwise, the blades will fling the cranberries everywhere!
  4. Spoon into a bowl and add toppings as desired. I usually add a little extra olive oil on top. Serve with warm pita, pita chips, crackers, toast, roasted veggies, and more!

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http://thymeandtoast.com/roasted-garlic-sage-pumpkin-hummus/


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Comments

  5. This looks and sounds AMAZING! I’m on a total hummus kick with this pregnancy and I could totally make this to spice things up a bit! 🙂

    Reply

    • Thanks, Laura! Hummus definitely isn’t a bad thing to crave 🙂 The flavors in this one are amazing and a nice change from regular hummus!

      Reply

  8. I am a lover of pretty much any kind of hummus and this one sounds right up my alley. We are doing a Friendsgiving this year for actual Thanksgiving since our families live half way across the country. Your photography is truly amazing girl. Just so gorgeous. And your trick for roasting garlic is huge, def stealing that! Happy Friendsgiving!

    Reply

    • You are so so sweet, Kelly – thanks for your kind words! I’m a lover of all hummus too 🙂 Happy friendsgiving!

      Reply

  9. i love love humus but one thing i’ve never added it it was pumpkin. sounds good! I feel like home roasted whole pumpkin would be good too, as it would get crisp and sweet and savory when roasted 😀

    Reply

    • It’s SO good and the pumpkin makes it so light and creamy. Homemade roasted pumpkin would be great in it – definitely on my list of things to do!

      Reply

  10. This sounds wonderful! We have already celebrated thanksgiving here in Canada but this sounds like a perfect appetizer for friendgiving which is anytime!!

    Reply

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