Ingredients
Units
Scale
- 1 can chickpeas, drained and rinsed
- 3/4 cup pumpkin puree (not the pumpkin pie filling)*
- 2 to 3 teaspoons pure maple syrup (grade B)
- 1/2 teaspoon to 1 teaspoon freshly grated nutmeg
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional)
- 3 to 4 tablespoons fresh sage, roughly chopped**
- OPTIONS FOR SERVING:
- gluten free crackers
- celery
- carrots
- bell peppers
- cucumber
Instructions
- To the bowl of a food processor add the chickpeas, pumpkin puree, maple syrup, nutmeg, olive oil, a little salt and pepper, and cayenne pepper (optional). Blend until smooth, scraping down sides as needed, about 5 minutes. If it seems a little dry add about 1 to 2 teaspoons of water. Taste and adjust seasonings as needed: a little more maple syrup for sweetness, a little more salt to bring out the flavors, or more nutmeg for warmth.
- Add the fresh sage and pulse until it’s well incorporated and small specks remain. Taste again and add more sage if desired.
- Serve cold with the suggestions above for dipping. I prefer crackers, carrots, or celery so it doesn’t overpower the flavors of the hummus.
- Store in an air tight container for up to 1 week.
Notes
*You could sub the pumpkin for butternut squash puree or sweet potato puree.
**Normally I would suggest using dried sage in place of the fresh if you don’t have the fresh on hand. In this case I would not recommend it, dried sage is usually powdery and would kind of melt into the hummus instead of having flecks of sage in each bite as it does with the fresh sage.
