white-bean-pumpkin-hummus-whi-recipe

A Sweet Twist On A Savory Classic

Try this autumn twist on hummus that is made savory with creamy white beans, pumpkin, and sage – who said pumpkin could only be used in dessert dishes? This recipe only takes 10 minutes to make and is a perfect to serve as a game-day or holiday appetizer this fall.

Prep time: 10 minutes
Serves: 4

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 (15-ounce) can white beans, drained and rinsed
  • ½ (15-ounce) can pumpkin puree
  • ½ lemon, zested then juiced
  • 2-4 tablespoons extra virgin olive oil
  • 2 tablespoons sesame tahini
  • 1 clove garlic, peeled
  • 1 teaspoon fresh chopped sage or ½ teaspoon dried sage
  • ½ teaspoons cayenne pepper
  • ½ teaspoons salt
  • 2 tablespoons toasted pumpkin seeds

Preparation

  1. Place the white beans, pumpkin puree, lemon zest, lemon juice, 2 tablespoons olive oil, tahini, garlic, sage, cayenne, and salt in a food processor. Pulse until smooth. Add an additional 1-2 tablespoons of olive oil if a creamier texture is desired.
  2. Transfer to a serving bowl and garnish with toasted pumpkin seeds and a drizzle of olive oil.

Category Tags

Appetizers and Sides
Raw
Vegan
Lisa Markley, MS, RDN, LD

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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