Thanksgiving in a hummus. Sweet and savory and a perfect festive appetizer! Enjoy it with warm pita, pita chips, and/or crackers!
Author: thyme & toast
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
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.
Combine all ingredients except the dried cranberries in a food processor or high speed blender until smooth. (You should still see bits of sage).
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!
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/