Pumpkin Hummus with Sage + Cranberries
Recipe type: appetizer
Prep time: 
Total time: 
Serves: 2.5 C
  • ¼ C dried cranberries
  • Water
  • 2 small bunches of fresh sage, stems removed (about ¼ C)
  • 1 15oz can chickpeas, drained and rinsed
  • 1 clove garlic
  • 1 C canned pumpkin purée
  • ¼ C tahini paste
  • 1 tsp ground chipotle powder
  • 2 tbsp pine nuts
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • Salt to taste (optional)
  • Pine nuts, olive oil and chopped sage for garnish (optional)
  1. Soak the cranberries in the water to soften. Drain and place in a food processor.
  2. Place sage, chickpeas, garlic, pumpkin, tahini, ground chipotle powder, pine nuts, evoo and maple syrup in a food processor or blender. Pulsate until smooth. Mix in salt to taste, if desired. Place in a serving bowl and garnish with pine nuts and chopped sage and drizzle with a little olive oil.
nutrition information is approximate. Use of garnishments will alter nutrition information.
Nutrition Information
Serving size: ¼ C Calories: 139 Fat: 7g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 16g Sugar: 4g Sodium: 55mg Fiber: 5g Protein: 4g Cholesterol: 0mg
Recipe by This Gal Cooks at https://www.thisgalcooks.com/pumpkin-hummus-with-sage-cranberries/