One more pumpkin recipe, then I promise I’ll chill on the pumpkin. With all these recipes, I’m quickly running out of the stockpile I bought – although, I am waiting on my first order of green coffee beans, and I’m totally dreaming of homemade pumpkin lattes after they’re roasted.
Regardless of whether more pumpkin recipes go up anytime soon, I’m sure I’ll be buying more. And you probably should, too.
One cup’s got 7 g’s of fiber and a percentage that’s over 100 times that in terms of your daily needs of vitamin A (760%). Plus, 17% vitamin C and nearly 20% of iron, all for under 85 calories. All that health in one cup feels virtually unheard of during the cold-weathered holidays, the ones that generally mean calories upon calories upon fat upon eggnog upon other canned food you probably don’t want to be eating.
What you do want to be eating is this. Hummus and pumpkin and sage, oh my. I made a spiced pumpkin hummus last year and brought it to some friends who ended up raving about the recipe…Not a surprise given it’s one bowl containing both creamy hummus AND pumpkin.
This version’s a little different, instead inspired by how well the combination of butternut squash and sage turned out in my soup last week. You’ll find the Sage Pumpkin Hummus to be more savory. It tastes exceptionally well on pita with spinach and maybe some crunchy sprouts.
- 1 large garlic clove
- 1/2 lemon, about 2 Tbsp. juiced
- 1 (15oz.) can garbanzo beans, drained
- 3/4 cup pumpkin puree
- Scant 3/4 tsp. dried sage
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 3 & 1/2 Tbsp. extra virgin olive oil
- Fresh ground pepper
- Paprika or smoked paprika*
- Puree garlic in food processor. Add remaining ingredients down to the salt and begin to process. Slowly stream in olive oil.
- Remove and place in bowl. Finish with fresh ground pepper, and a dash of paprika.
*Smoked paprika has a deeper red hue to garnish, but whatever kind you have on-hand will work. If you do use smoked, don't go overboard because it will overpower the other spices.