Just another hummus recipe – but this one’s different, it’s Sage & Pumpkin Hummus. I know what you’re thinking. Well, it could be one of two things:
YAAAAS another hummus recipe to add to my arsenalNot another hummus variation – leave it be!
If you’re thinking
- YAAAAAAS – welcome to the team. Here’s a festive hummus recipe filled with savoury sage and leftover pumpkin puree. It’s lighter than hummus because it doesn’t have tahini, but it doesn’t skimp on flavour! I’ve been dipping away, and adding it to my salad bowl non stop.
- If you’re thinking NOT ANOTHER HUMMUS. I’m sorry. I truly am. And I love a good classic hummus, but sometimes we need to change it up. Change is a good thing, as long as we don’t forget where we came from. See this as a festive tribute to the classic hummus. One that’s a bit lighter, but equally as delicious.
This is a particularly good recipe if, like me, you often have some leftover pumpkin puree leftover. You can freeze it for later use, or blend it up into this dip. No pumpkin? No problem! Use some pureed squash or even sweet potatoes.
If you’re still looking for a festive appetizer that works for any dietary need, try out this Sage & Pumpkin Hummus.
Want to try out a different hummus recipe? Try my _______ recipe.
#hummusrecipe #pumpkinrecipe #sage #pumpkinlover #plantprotein
Sage & Pumpkin Hummus
Prep Time: 10 minutes
An autumn twist on your favourite kitchen staple. This is a great way to switch up your holiday appetizers by using seasonal pumpkin and sage.
Ingredients
- 1 – 400g tin chickpeas, drained
- 1/2 c (120g) pumpkin puree
- 1/4 c fresh sage, chopped
- 1/3 c (80ml) olive oil
- 2 cloves garlic
- 1 lemon, juiced
- 1/4 tsp chilli flakes
- Pinch sea salt
Instructions
- Combine all ingredients in a blender until smooth.