This Gal Cooks

Pumpkin Hummus with Sage + Cranberries

Pumpkin Hummus with cranberries and sage. Vegan + easy to make

Happy Tuesday. Happy unofficial end of summer. Happy first day of pumpkin recipe sharing season.

I was waiting for the unofficial last weekend of summer to pass before I shared a pumpkin recipe. Of course, I have been participating in pumpkin recipe eating and pumpkin beer drinking since the end of July but can we keep that between you and I?

In addition to shopping, grilling, cleaning my house and beer consumption, I made two soon-to-be-shared pumpkin recipes over the weekend – vegan pumpkin spice coffee creamer and vegan pumpkin cream sauce. The pumpkin hummus I’m sharing with you today, well I made it 3 weeks ago. Yeah, I made it in August. I was preparing for pumpkin season early because I love fall and because I know people start looking for pumpkin recipes come early September.

Hey do you remember what I said on Thursday about reducing waste and using items I have in my pantry instead of buying groceries all the time? My goal is to stop the food waste and save money. I’m happy to report that I’ve only gone to the grocery store once since Thursday! This is a HUGE deal and a great accomplishment because I usually go to the grocery store at least twice during the weekend. I’m going to try to avoid the grocery store this week and only go once this weekend. I hope I can do it. I know I can do it.

Pumpkin Hummus with Sage and Cranberries

Pumpkin Hummus

Things I like about this pumpkin hummus:

  • it’s easy to make.
  • it’s vegan.
  • it has dried cranberries and sage in it.
  • it’s topped with more sage and some pine nuts, too.
  • it can be made in a blender or food processor.
  • 139 calories per 1/4 C serving
  • use it on sandwiches, as a dip, on a fall themed hummus toast.

Pumpkin Hummus with Sage + Cranberries

Pumpkin Hummus with Sage + Cranberries

Yield: 2.5 C
Prep Time: 10 minutes
Total Time: 10 minutes


  • 1/4 C dried cranberries
  • Water
  • 2 small bunches of fresh sage, stems removed (about 1/4 C)
  • 1 15oz can chickpeas, drained and rinsed
  • 1 clove garlic
  • 1 C canned pumpkin purée
  • 1/4 C tahini paste
  • 1 tsp ground chipotle powder
  • 2 tbsp pine nuts
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • Salt to taste (optional)
  • Pine nuts, olive oil and chopped sage for garnish (optional)


  1. Soak the cranberries in the water to soften. Drain and place in a food processor.
  2. Place sage, chickpeas, garlic, pumpkin, tahini, ground chipotle powder, pine nuts, evoo and maple syrup in a food processor or blender. Pulsate until smooth. Mix in salt to taste, if desired. Place in a serving bowl and garnish with pine nuts and chopped sage and drizzle with a little olive oil.


nutrition information is approximate. Use of garnishments will alter nutrition information.

Nutrition Information:

Amount Per Serving: Calories: 139 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 16g Fiber: 5g Sugar: 4g Protein: 4g

Pumpkin Hummus with Sage and Cranberries is a delicious appetizer that's full of bold flavors and perfect for fall parties!

Pumpkin Hummus with cranberries and sage. Vegan + easy to make




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59 comments on “Pumpkin Hummus with Sage + Cranberries”

  1. I”m with you on the first day of pumpkin season! I love this hummus – it’s so unique and perfect for fall. Pinned!

    • Woohoo! Hooray for first day of pumpkin sharing season. <3 Thank you for the compliment and the pin, too.

  2. What a great fall twist on a classic dip!

  3. Wow – LOVE LOVE LOVE the combo of pumpkin and chipotle powder in this hummus! What a wonderful flavor combo!

  4. Summer is over and we are bringing on the pumpkin! Love this hummus!

  5. I love love this idea!! It’s spiced up perfectly!! I’m so glad it’s finally a good time to start pumpkin sharing.

  6. I make my pumpkin hummus very similar, but I’ve never ever thought of adding cranberries to it. Just by reading the title I started to picture how great they would be in a pumpkin hummus and now I can’t stop thinking of them. I have to try this, so creative!

  7. I am loving this pumpkin hummus idea. Hummus is the BEST, and this combo of sage and cranberries sounds divine. A perfect fall dish! :)

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  10. Beautiful hummus! Love the use of pumpkin!

  11. This looks amazing. I can’t wait to try it out with my family. We are hummus lovers:) I wanted to let you know that your fabulous recipe is my feature of the week choice for the DIY Sunday Showcase:) Congrats! XO – Wendi@H2OBungalow

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  13. This looks sooooo good! I am totally pinning it and making it as soon as I have some fresh pumpkins. :)

  14. pumpkin is year round though, right? LOL! well, it is in my house if hummus is involved. YUM! PInned

    • Pumpkin should be year round! There is actually a coffee place in my town that has the pumpkin spice flavor year round. WIN. Thank you for the pin and for visiting, Lindsay.

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  16. This dip looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!

  17. I’m always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Monday! Lou Lou Girls

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  20. Congratulations! You were featured this week at Awesome Things Tuesday – 92! Thank you for sharing with us, and we hope to see you again this week. We LOVE your blog!

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  23. Oh my this looks & sounds so delicious. Thanks for sharing at the party! Hope to see you again this week. Pinned & shared.

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  27. We don’t have tahini paste where I live. Very limited ingredients to what they can barge into our tiny little island. What is a good substitution?

  28. I have a party to go to this Sunday and I will be the only vegan. Am going to make this to take with me! Thanks for the recipe! : )

    • You’re welcome, Erin! Enjoy the recipe. :)

      • I made this today for the party and doubled the recipe so my son could take some home. This hummus is outstanding!!! Thought I would take advantage of fresh pumpkins while they are here so roasted a sugar pie pumpkin and scooped out the flesh instead of using canned. I always substitute raw sunflower seeds for pine nuts because they are so much cheaper and the taste doesn’t suffer. I also reached for the chipotle powder that I thought was in the spice bin and it had poofed so I used smoked paprika instead.
        So, now that I don’t have any for myself, am headed back to the store tomorrow to get another sugar pie pumpkin because this stuff is incredible! And I won’t have to share my batch with anyone : ) Thank you – this is a keeper!

        • Hi Erin,

          I’m so happy you enjoyed the recipe! Thank you for letting me know. I appreciate it. I think you’re going to inspire me to roast a pumpkin and make my own pumpkin puree! :)

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  33. I’m going to try it this weekend. Great recipe! Love it!

    Rating: 5
  34. I really love the color! I’ve been looking for random pumpkin recipes today because I’ve been craving for anything pumpkin a lot lately. This looks so good! I might just make it today!

  35. Thank you for sharing the recipe! Ill definitely try this at home, something I can snack on with my favorite crackers. Can I also use raspberry or will it taste totally different? Ive been using it a lot lately to helo me with my digestion.