Go Back

Spiced Pumpkin Hummus With Sage

This spicy warming hummus is perfect as a dip with pasta, in pittas and in soup too
Prep Time10 mins
Cook Time20 mins
Course: appetisers
Cuisine: Middle Eastern
Keyword: pumpkin


  • 100 g chopped peeled pumpkin flesh cut into 1 cm cubes
  • 2 cloves garlic unpeeled
  • 2 fresh sage leaves chopped
  • 1 tbsp olive oil
  • 400 g can of chickpeas drained and rinsed
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp salt
  • olive oil to serve


  • preheat oven to 200C
  • place pumpkin and garlic on an oven tray with the chopped sage and drizzle over the oil and roast for approx 20 minutes till pumpkin is tender. Allow to cool and pop the garlic from its skins
  • Whizz all the ingredients in food processor and add a little extra olive oil or water to make the hummus the consistency you prefer
  • serve hummus with toasted pumpkin seeds and fried sage leaves