I absolutely love the combination of the creamy white beans, sweet pumpkin, and aromatic sage. Roasted pumpkin seeds add a lovely contrasting crunch and drizzling with chilli oil will really take this hummus to the next level!
After making my first ever white bean-based hummus, I realised the myriad possibilities that this kind of dip would offer. White beans make a much creamier and smoother hummus than chickpeas, and because of their much less distinctive flavour, they’re perfect for soaking up other flavours. Like, say, pumpkin and sage.
This recipe is pretty similar to a normal hummus recipe, but you just substitute the chickpeas with your favourite white beans: cannellini beans, haricot beans or butter beans all work well. Then just add a little pumpkin, tahini, garlic, lemon juice and sage. The sage might seem a little weird but it really transforms this hummus from something fairly nondescript to something you won’t be able to stop eating!
I like to use kabocha pumpkin, which is a Japanese variety of winter squash that is similar to pumpkin but a lot sweeter, and has a smoother and silkier texture. But you can use whatever pumpkin you want, and feel free to use shop-bought pumpkin purée too.
I personally like to cook a whole pumpkin when I have time, purée it all, then divide it up into smaller portions and freeze it. Frozen pumpkin purée is useful not only for this hummus, but you can also use it for pasta sauces, soups, risottos, or even these granola bites.
Like all other dips, this hummus is perfect for you to enjoy alone for a quick lunch with crackers, and would also be delicious in a Buddha Bowl. Alternatively, it also makes a great make-ahead appetiser if you’re feeding a crowd. It’s beautifully seasonal, so would be great for festive gatherings like Christmas and Thanksgiving, too! It also caters for a variety of dietary requirements, because it’s vegan and gluten-free.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 400g tin cannellini beans, drained and rinsed (or sub haricot or butter beans)
- 200g (kabocha) pumpkin (or sub shop-bought pumpkin purée)
- 1 heaped tablespoon tahini
- 1 teaspoon ground sesame seeds
- Pinch dried sage, to taste
- Drizzle of olive oil
- Juice of half a lemon
- 1 garlic clove
- Salt + pepper, to taste
- To serve: toasted pumpkin seeds, chilli oil
- If not using shop-bought pumpkin purée, cut up pumpkin into small pieces and roast in an oven at 180 degrees for around 30 minutes, until soft. Remove skin if you wish. You can skip this step if you have pumpkin purée already
- Add all ingredients to a food processor and whizz until smooth. Add little splashes of water (if necessary), until you achieve your desired consistency
- To serve, sprinkle over toasted pumpkin seeds and drizzle with chilli oil
- Serve with vegetable crudités, pitta bread or tortilla chips
- Keeps covered in the fridge for up to a few days