Savory Smokey Pumpkin Hummus
Not all pumpkin dishes have to be sweet! Adding savory spices such as sage and smoked paprika to pumpkin can tone down its sweetness and bring out its earthy flavor. This hummus recipe does just that!
• 115-ounce can white beans
• 2/3 cup pureed (unsweetened) pumpkin (fresh roasted or canned)
• 2 Tbsp lemon juice
• 2 Tbsp tahini
• 1/2 tsp sea salt (plus more to taste)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 Pinch nutmeg
• 1 Pinch cinnamon
• 1 Pinch cayenne pepper (optional)
• 2 cloves garlic, minced
• 3 Tbsp chopped fresh sage
1. Rinse and drain white beans in a fine mesh strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional). Puree until creamy and smooth, scraping down sides as needed.
2. Heat oil in a small skillet or saucepan over medium heat. Add garlic and sage and saute for a few minutes to brown slightly (this allows the flavor to deepen). Then add both to food processor and pulse to incorporate (you can reserve some for garnish if desired).
3. Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.
4. Serve immediately or refrigerate until chilled - about 3-4 hours - for a thicker, creamier dip. Store leftovers covered in the refrigerator up to 5-7 days.
5. Serve with pita bread or chips, fresh veggies, pretzels, and more for dipping!