White Bean Pumpkin Hummus with Fried Sage
A delicious savoury pumpkin hummus made with white beans, pumpkin puree and fried fresh sage leaves. A great high protein snack to keep you fuelled between meals.
Ingredients
Pumpkin Hummus
- 1 can (19oz) white beans, drained and rinsed
- 1/2 cup pumpkin puree
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 1 tbsp peanut butter
- 2 tbsp lemon juice
- Fresh cracked black pepper
Fried Sage
- 2 tbsp olive oil
- 4 large sage leaves, whole
- 2 cloves garlic, minced
Instructions
- Add the rinsed and drained white beans, pumpkin, cumin, paprika, salt, peanut butter, lemon juice and black pepper to a food processor or blender. Blend until smooth, scraping down the sides as you go.
- Next, make the fried sage leaves. Heat a small frying pan over medium heat and add the 2 tbsp olive oil. Once hot, add in the whole sage leaves and minced garlic. Pan fry stirring constantly for about 1 minute until fragrant, ensuring the garlic does not burn
- Pour the oil, fried sage and garlic into the food processor with the pumpkin hummus. Blend again for about 30 seconds until no large pieces of sage remain.
- Add more salt, pepper, or lemon juice to taste if needed.
- Optional to top: Chop up a few more sage leaves, and to the same frying pan add a drizzle of olive oil over medium heat and add the chopped sage. Fry for about 1 minute until fragrant, stirring constantly.
- Scoop out the hummus into a serving dish and top with the additional oil and fresh or fried sage leaves, black pepper and paprika. Serve immediately with whole-grain crackers and raw veggies. Enjoy!
Notes
Store in an airtight container in the refrigerator for 5-7 days.