Pumpkin Sage Hummus

Posted by Annette Bellisari on



Yields 2 cups


1 Tablespoon of Bellisari’s Balsamic Shallot and Black Garlic Spread

1 14 ounces can garbanzo beans, drained and shelled

1 cup canned pumpkin

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon dried sage

2 tablespoons olive oil, plus more for drizzling

2 tablespoons tahini

2 tablespoons lemon juice

½  teaspoon salt

Crushed red pepper, for garnish

Sage leaves, for garnish


Puree all ingredients except sage leaves, crushed red pepper and Bellisari’s Balsamic Shallot and Black Garlic Spread in a blender or food processor until smooth.  Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper Bellisari’s Balsamic Shallot and Black Garlic Spread and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

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