This hummus dip is SO worth making. Like, it’s the real deal. Get ready to experience a fluffy, creamy, smoky, perfectly spiced dip that just happens to come together in 10 minutes.
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th century cookbooks (source). Hummus is an Arabic word that simply means “chickpeas.” And chickpeas have been grown in the Middle East and India for thousands of years. Hummus bi tahini (but often just referred to as “hummus”) is made with chickpeas, tahini, garlic, and lemon. It’s a common dish in Turkish, Lebanese, Syrian, and Egyptian cuisine, among others. And it’s now gained popularity throughout the world. Those looking for a deeper dive into the history of hummus can find more information here and here. This version is inspired by the concept of hummus as it’s a creamy dip with beans and tahini. But it uses white beans instead of chickpeas and infuses the flavors of pumpkin, sage, and more!
How to Make This Hummus
It all starts with white beans and pumpkin, which are puréed with lemon, tahini, and a blend of smoky, seasonal spices and salt. Then we add garlic and sage sautéed in olive oil – major swoon! That’s what kicks it up a notch. I mean, just look at the roasted pumpkin-y, sage-y goodness! I want to dive right in. We hope you LOVE this hummus. It’s: CreamyFluffySavorySmoky + subtly spicedEasy to makeSO satisfying& Super delicious This would make the perfect dip to have on hand to snack on throughout the week with vegetables (raw or roasted!), pita chips (recipe below!), or just about anything else you can think of. It would also be a great appetizer for hosting or taking along to parties. If you’re into hummus, also be sure to check out our Roasted Jalapeño Hummus, Butternut Squash Hummus, Easy Hummus from Scratch, and Golden Goddess (Turmeric) Hummus! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
