White Bean Pumpkin Hummus
Ingredients
The dip
-
1
15-ounce can
white beans
-
⅔
cup
pureed pumpkin
-
2
Tbsp
lemon juice
-
2
Tbsp
tahini
-
½
tsp
sea salt
-
½
tsp
ground cumin
-
½
tsp
smoked paprika
-
1
pinch
nutmeg
-
1
pinch
cinnamon
-
1
pinch
cayenne pepper (optional)
Sage & Garlic
-
1-2
Tbsp
olive oil
-
2
cloves
garlic, minced
-
3
Tbsp
chopped fresh sage
For serving (optional)
-
to taste
pita chips
-
to taste
fresh parsley
-
to taste
fluffy pita bread
-
to taste
fresh vegetables (like carrots and beets)
Instructions
- Rinse and drain the white beans and add to a food processor with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and optional cayenne.
- Purée until creamy and smooth, scraping down the sides as needed.
- Heat olive oil in a small skillet over medium heat, add garlic and sage, and sauté until slightly browned.
- Add the sautéed mixture to the food processor and pulse to combine.
- Taste and adjust seasonings as needed.
- Serve immediately with pita chips and vegetables, or refrigerate for 3-4 hours for a thicker dip.
Nutrition Facts (estimated)
Servings
7
Calories
99
Total fat
4.4g
Total carbohydrates
11.2g
Total protein
3.9g
Sodium
245mg
Cholesterol
0mg
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