Description
Crispy sage takes this pumpkin hummus recipe from good to GREAT! Take it to all of your fall parties and Thanksgiving gatherings.
Ingredients
Scale
- 1–15 oz. can garbanzo beans (chickpeas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 Tbsp. olive oil
- 1 tsp. salt
- 1/4 cup butter
- 3 cloves garlic, roughly chopped
- 1/4 cup roughly chopped sage
Instructions
- Combine beans, pumpkin, olive oil, and salt in food processor.
- Process until desired consistency. I like to leave mine a little chunky and rustic. Set aside.
- Heat butter in small pan over medium heat. Add garlic, turn down to medium-low and stir occasionally for 1 minute. Add sage and cook for another 2 minutes, stirring occasionally.
- Drizzle butter mixture over hummus and sprinkle with sea salt. Serve with crostini, crackers or bread.
Nutrition
- Calories: 184
- Sugar: 1 gram
- Fat: 15 grams
- Carbohydrates: 11 grams
- Fiber: 3 grams
- Protein: 3 grams