Pumpkin Sage Hummus

Removing the translucent shell from each individual garbanzo bean may be a bit laborious but it’s the trick to achieving the velvety smooth texture of this Pumpkin Sage Hummus.

Pumpkin Sage Hummus

Thanksgiving is sooooo close, you guys! Can you taste it? I sure can, probably because I shot a Turkey Day leftovers recipe earlier today for a feature in our local paper (I won’t be able to share it here unfortunately but it involves empanadas filled with all those lovely leftovers and a spicy cranberry dipping sauce…kind of fantastic). 

Pumpkin Sage Hummus

So my tastebuds got a little preview today of what’s to come on Thursday.

Pumpkin Sage Hummus

Speaking of Thanksgiving, one recipe I can share with you that would make a splendid addition to your holiday table is this pumpkin sage hummus. I think it’s so bright and pretty and perfectly suited for fall snacking, don’t you think?

Pumpkin Sage Hummus

Thanksgiving appetizers can be tricky. You don’t really want to fuss over them too much with everything else that’s happening in the kitchen, and you don’t want them to be too filling either. Save room for ALL THE CARBS and ALL THE PIES. And turkey, too of course. Or tofurkey, whatever your jam is.

Pumpkin Sage Hummus

So I say throw together a little antipasto platter on a pretty serving board with a combination of fresh veggies, nuts, a couple of good cheeses, crackers and this pumpkin sage hummus as the autumnal centerpiece for a low maintenance starter that will wow your guests but still keep you focused on the main event.

Pumpkin Sage Hummus

You can prep this hummus up to a few days before if you’d like. Whenever I make hummus I always remove the thin outer shell from each garbanzo bean. You know that slimy, translucent membrane that surrounds each bean? Get rid of them.

Pumpkin Sage Hummus

They serve no purpose in hummus, and removing them will ensure the smoothest texture possible.

Pumpkin Sage Hummus

It’s def worth the extra time it takes, which is not really that long anyway, and you can zone out to a short podcast while you de-shell your beans. Or do it in silence. Tedious, repetitive cooking jobs are great zen moments, and we could all use more of those during this time of year.

Pumpkin Sage Hummus

Pumpkin Sage Hummus
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Pumpkin Sage Hummus

Removing the translucent shell from each individual garbanzo bean may be a bit laborious but it’s the trick to achieving the velvety smooth texture of this Pumpkin Sage Hummus.

Author Denisse

Ingredients

  • 1 14 ounce can garbanzo beans drained and shelled
  • 1 cup canned pumpkin
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon dried sage
  • 2 tablespoons olive oil plus more for drizzling
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Crushed red pepper for garnish
  • Sage leaves for garnish

Instructions

  1. Puree all ingredients except sage leaves and crushed red pepper in a blender or food processor until smooth.
  2. Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper, and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

 

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