Pumpkin and Sage Hummus (gf, v, df)

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. 

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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.

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Pumpkin and Sage Hummus 

250g dried chickpeas, soaked overnight

(or 1 400g can chickpeas) 

3 heaping tbsp tahini paste

2 cloves of garlic

250ml water

1 tsp ground cumin

salt, pepper

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 

Enjoy! 

XX JZ