Pumpkin, Hummus, Appetizers, Snacks (Print Version)
# Ingredients:
01 -
1 (15-ounce) can organic or reduced-sodium chickpeas, rinsed and drained.
02 -
1 cup canned pure pumpkin (not pumpkin pie filling).
03 -
¼ cup water.
04 -
2 tablespoons fresh sage leaves, torn (about 10 leaves).
05 -
1½ tablespoons extra virgin olive oil.
06 -
1½ teaspoons coarse kosher salt.
07 -
¼ teaspoon minced fresh sage (for garnish).
# Instructions:
01 -
Place all ingredients (except the minced fresh sage garnish) in a food processor and blend until smooth, scraping down the sides as needed.
02 -
Transfer the hummus to a serving bowl and garnish with minced sage.
03 -
Serve immediately with whole wheat pita bread or chips, or refrigerate for up to 2-3 days. Stir before serving if needed.
# Notes:
01 -
This quick hummus recipe combines the creamy texture of chickpeas and pumpkin with the earthy flavor of fresh sage for a fall-inspired twist on classic hummus.
02 -
Serve with pita bread, chips, or fresh vegetables for a healthy snack or appetizer.