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.
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.
Keyword appetizer, hummus dip, pumpkin hummus, snack, white bean hummus