Pumpkin Hummus

Fall on a cracker. Or a carrot. Or cardboard, if you run out of things to put it on. Whatever floats your boat. It’s a pumpkin hummus with toasted pumpkin seeds and pine nuts, plenty of spice, and a swirl of honey.

Ingredients

1 can chickpeas (washed and drained)
⅔ cup pumpkin puree
2 ½ tbsp. tahini
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. minced garlic
1 tbsp. fresh sage, chopped and fried
1 tsp. salt
½ tsp. cumin
½ tsp. paprika
¼ tsp. cayenne pepper
1 tsp. hot honey
1 tbsp. toasted pine nuts, divided
3 tbsp. toasted pumpkin seeds, divided

Instructions

1. Roast pine nuts and pumpkin seeds in the oven on a lined baking sheet at 350 for 7-10 minutes (until lightly browned and fragrant). Measure out ½ tbsp. pine nuts and 2 tbsp. pumpkin seeds (this will go in the hummus). Set the rest aside for garnish.
2. Lightly coat a small pan in olive oil, and sauté the garlic and chopped sage over medium heat until lightly browned (about 3 minutes).
3. Combine all  ingredients into a high powered blender and blend until smooth. Garnish with remaining pine nuts and pumpkin seeds, drizzle with Harry’s Hot Honey, and serve.