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pumpkin hummus sage white bean

White Bean Pumpkin Hummus with Fried Sage

Andrea Toole
A delicious savoury pumpkin hummus made with white beans, pumpkin puree and fried fresh sage leaves. A great high protein snack to keep you fuelled between meals.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 min
Course Appetizer, Snack
Cuisine American
Servings 8


Pumpkin Hummus

  • 1 can (19oz) white beans, drained and rinsed
  • 1/2 cup pumpkin puree
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 tbsp peanut butter
  • 2 tbsp lemon juice
  • Fresh cracked black pepper

Fried Sage

  • 2 tbsp olive oil
  • 4 large sage leaves, whole
  • 2 cloves garlic, minced


  • Add the rinsed and drained white beans, pumpkin, cumin, paprika, salt, peanut butter, lemon juice and black pepper to a food processor or blender. Blend until smooth, scraping down the sides as you go.
  • Next, make the fried sage leaves. Heat a small frying pan over medium heat and add the 2 tbsp olive oil. Once hot, add in the whole sage leaves and minced garlic. Pan fry stirring constantly for about 1 minute until fragrant, ensuring the garlic does not burn
  • Pour the oil, fried sage and garlic into the food processor with the pumpkin hummus. Blend again for about 30 seconds until no large pieces of sage remain.
  • Add more salt, pepper, or lemon juice to taste if needed.
  • Optional to top: Chop up a few more sage leaves, and to the same frying pan add a drizzle of olive oil over medium heat and add the chopped sage. Fry for about 1 minute until fragrant, stirring constantly.
  • Scoop out the hummus into a serving dish and top with the additional oil and fresh or fried sage leaves, black pepper and paprika. Serve immediately with whole-grain crackers and raw veggies. Enjoy!


Store in an airtight container in the refrigerator for 5-7 days.
Keyword appetizer, hummus dip, pumpkin hummus, snack, white bean hummus