Roasted Garlic and Sage Pumpkin Hummus
 
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Thanksgiving in a hummus. Sweet and savory and a perfect festive appetizer! Enjoy it with warm pita, pita chips, and/or crackers!
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Ingredients
  • 3 cloves garlic, unpeeled
  • 1½ cups chickpeas or 1 (15.5 ounce) can chickpeas, rinsed and drained
  • ½ cup pumpkin puree
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil, plus extra for the garlic
  • 1½ teaspoons chopped fresh sage
  • ½ teaspoon pure maple syrup
  • salt to taste (~1/4 - ½ teaspoon)
  • sprinkle of nutmeg
  • 2 tablespoons finely chopped dried cranberries
Instructions
  1. Preheat the oven to 375 degrees. Put the garlic cloves on a baking sheet and drizzle with a little olive oil. Bake until softened ~15 minutes. Let cool slightly and squeeze out of the skins.
  2. Combine all ingredients except the dried cranberries in a food processor or high speed blender until smooth. (You should still see bits of sage).
  3. Stop the food processor and add the cranberries and pulse a few times, just until combined. Note: Do not put full dried cranberries in and pulse rather than blend, or just stir in - otherwise, the blades will fling the cranberries everywhere!
  4. Spoon into a bowl and add toppings as desired. I usually add a little extra olive oil on top. Serve with warm pita, pita chips, crackers, toast, roasted veggies, and more!
Recipe by thyme & toast at https://thymeandtoast.com/roasted-garlic-sage-pumpkin-hummus/