Pumpkin Sage Hummus
A seasonal twist on everyone’s favorite dip. My version is oil free, but feel free to add a couple tablespoons of EVOO for an extra luxurious texture.
Instructions
Scoop the pumpkin into a nut milk bag or double-layer cheesecloth and squeeze out as much moisture as you can. If you have the time, setting it up to drain in the fridge overnight is best, but giving it a good few squeezes works fine.
Add chickpeas, roasted garlic (skin removed), ½ C lemon juice, tahini, and spices to food processor and process until smooth, scraping down the sides as needed. With the processor running, stream in the water and optional olive oil. Add additional lemon juice, salt, and pepper to taste.
For serving, topping the dip with a drizzle of olive oil, sprinkle of smoked paprika or nutmeg, and/or a handful of roasted pumpkin seeds completes the look and enhances the flavors beautifully.
Ingredients
1 15 oz can pumpkin puree
1 bulb garlic, roasted
1 15 oz can unsalted chickpeas, drained (not rinsed)
2-3 lemons
6 T tahini
2 t dried sage
¾ t salt
1 t ground black pepper
1 t garlic powder
½ t ground nutmeg
¼ C cold water
Optional: 2 T extra virgin olive oil
