Description
Learn how to make delicious Roasted Pumpkin And Sage Hummus that is perfect for fall gatherings. This easy recipe is a must-try for any hummus lover!
Ingredients
- 1 1/2 cups (240g) canned chickpeas, drained and rinsed
- 1 cup (240g) pumpkin puree
- 1/4 cup (60ml) tahini
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) lemon juice
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (3 ml) ground coriander
- 1/4 teaspoon (1 ml) smoked paprika
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 tablespoon (15 ml) fresh sage, chopped
- Water, as needed (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the minced garlic on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the garlic.
- Roast the garlic in the oven for 10 minutes until golden.
- In a food processor, combine the chickpeas and pumpkin puree.
- Add the roasted garlic to the processor.
- Pour in the tahini and remaining olive oil.
- Add the lemon juice to the mixture.
- Sprinkle in the ground cumin, ground coriander, and smoked paprika.
- Season with salt and black pepper.
- Add the chopped fresh sage to the processor.
- Blend the mixture until smooth and creamy.
- If the hummus is too thick, add water gradually to reach desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer the hummus to a serving bowl.
- Drizzle with extra olive oil if desired.
- Garnish with additional sage leaves for presentation.
Notes
- Blend chickpeas and pumpkin puree thoroughly for a smoother consistency before adding other ingredients.
- Adjust lemon juice amount to taste, considering the acidity of the pumpkin puree.
- Experiment with herbs or spices like cayenne pepper for a personalized flavor profile.