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:
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.
For more great dips, check out my:
- Domino’s Pizza Garlic Herb Dip
- Italian Hummus
- Sweet Potato Hummus (Without A Blender!)
- Miso Aubergine Dip
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Pumpkin Sage White Bean Hummus is the perfect easy make-ahead appetiser for Thanksgiving and Christmas gatherings!
- 400 g (14oz) tin cannellini beans, drained and rinsed (or sub haricot or butter beans)
- 200 g (7oz) cooked (kabocha) pumpkin (or sub shop-bought pumpkin purée)
- 1 heaped tablespoon tahini
- 1 teaspoon ground sesame seeds
- Pinch dried sage, to taste
- Juice of half a lemon
- 1 garlic clove
- Salt + pepper, to taste
- Pumpkin seeds
- Chilli oil
- Add all ingredients to a food processor and whizz until smooth. Add little splashes of water (if necessary), until you achieve your desired consistency
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
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