Smooth and creamy then topped with sautéed garlic chips, pepitas, and fresh sage, this delicious Pumpkin Hummus has amazing flavor. It’s guaranteed to become a regular on your Fall party buffet. We like to serve it with toasted pita chips, but it’s just as delicious with fresh veggies.
15-ounce can Cannellini beans
¾ cup pureed pumpkin, fresh or canned
2 tablespoons lemon juice
2 tablespoons tahini
½ teaspoon ground roasted cumin
½ teaspoon smoked paprika
¼ teaspoon coriander
1 pinch cayenne pepper
Kosher salt
Black pepper
Sage, Garlic and Pepita Topping
3 tablespoons olive oil
2 cloves garlic, thinly sliced
8-10 small sage leaves
¼ cup pepitas
For serving: Toasted Pita Bread
Rinse and drain the cannellini beans. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, roasted cumin, smoked paprika, coriander, and cayenne. Purée until creamy and smooth, scraping down the sides as needed. Add salt and pepper to taste. Process again until incorporated. Pour into a serving bowl and swirl to create grooves in the surface to hold the topping.
For the Topping: Heat the olive oil in a sauté pan over medium heat. Add garlic, sage, and pepitas and sauté for a few minutes to brown slightly. Pour over the pumpkin hummus and serve with warm toasted pita bread.
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