Since it is still October it is ok to post another pumpkin recipe. I used my classic hummus recipe and added 2 cups of roasted pumpkin, a dash of turmeric and paprika powder, and sage! The sage goes really well with the garlic in the hummus.
The nutritional value of hummus is pretty awesome too. It provides an excellent source of protein, healthy fats, and complex carbs. It keeps you full for a while but doesn't feel heavy in your stomach. Chickpeas are rich in dietary fiber and polyunsaturated fatty acids.
You can use canned chickpeas too if you want, sometimes I do that too if I don't have the time to soak and cook them. If you do so, you don’t need to add that much water when blending everything together.
Pumpkin and Sage Hummus
250g dried chickpeas, soaked overnight
(or 1 400g can chickpeas)
3 heaping tbsp tahini paste
2 cloves of garlic
1 tsp ground cumin
1 Tbsp olive oil
1 tsp smoked paprika powder
1 tsp turmeric
2 cups roasted pumpkin
6 sage leaves
cook chickpeas in boiling water for 45-60min. or until soft (or skip this step if you use canned chickpeas)
rinse and pour into a high-speed blender, blend until smooth
add cumin, garlic, turmeric, salt, pepper and tahini and blend
add pumpkin (save 2 chunks for decoration), water and olive oil and blend again until smooth
heat 2 tbsp of olive oil in a pan, add sage leaves and cook until crisp
pour hummus in a nice bowl, top with sage leaves and cut up pumpkin, drizzle sage-oil from the pan over hummus